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Chickpea Fritters with Garlic Smoked Paprika Aioli

These chickpea fritters are shaped to look like fries so that they can be effortlessly dipped in the aioli for an easy appetizer.
Course Appetizer
Cuisine Italian
Keyword aioli, chickpeas, fried, fries, fritter, garlic, paprika
Prep Time 40 minutes
Cook Time 30 minutes
Servings 18 fritters
Calories 93kcal

Ingredients

For the chickpea fritters:

  • 1 cup chickpea flour
  • ½ cup chopped canned chickpeas
  • ¼ cup grated Parmesan cheese
  • 2 ½ teaspoons freshly squeezed lemon juice
  • ¼ teaspoon ground sage
  • ¼ teaspoon garlic powder
  • Kosher salt, to taste
  • Vegetable oil, as needed, for frying

For the garlic smoked paprika aioli:

  • ½ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 3 cloves garlic, minced
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley, for garnish
US Customary - Metric

Instructions

For the chickpea fritters:

  • Line an 8-inch square baking pan with plastic wrap. In a medium saucepan over-low heat, whisk the chickpea flour with 2 cups of water until smooth. Cook, stirring constantly until thick, about 5 minutes. The mixture should be about the just thicker than the consistency of cake batter.
  • Remove the mixture from the heat and stir in the chickpeas, Parmesan cheese, lemon juice, sage and garlic powder. Season to taste with kosher salt. Let cool then spread the mixture in the prepared pan in an even layer.
  • Freeze the mixture until just about solid, about 1 hour and 30 minutes.
  • Remove the chickpea mixture from the freezer, take it out of the mold and discard the plastic. Cut into ½” x ½” strips, about the size of thick-cut fries.
  • Heat a large skillet over medium heat, add 1-inch of vegetable oil and heat to 350ºF (180ºC). Fry the chickpea fritters, working in batches, until crisp, about 2 minutes. Remove the fritters to a paper-towel-lined plate to drain. Sprinkle with salt.

For the garlic smoked paprika aioli:

  • In a small bowl whisk together the mayonnaise, olive oil, paprika, garlic lemon juice, salt and black pepper until thoroughly combined. The aioli can be made three days ahead of time and refrigerated in an airtight container.

To serve:

  • Serve chickpea fritters hot topped with chopped parsley for garnish. Serve the garlic smoked paprika aioli on the side for dipping.

Notes

*Note: Chickpea flour also known as Garbanzo flour can be found at Whole foods or other specialty grocery stores.

Nutrition

Calories: 93kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg