Magimix PRO 500 - Manual (Page 26)

24
Vegetables
Chickpea fritters
Moroccan
Serves 4
1 large tin or 2 medium-sized
tins of chickpeas in brine (i.e.
350g net weight)
2garlic cloves
4 onions
1 tbsp cumin
1 tbsp ground coriander
2 tbsp fresh chopped coriander
1 egg
2 tbsp flour
Salt and pepper
2 limes
Oil for frying
Preparation: 15min.
Resting time: 30min.
Cooking: 4min. per batch
Drain the chickpeas. Peel the garlic, removing the shoot
in the centre. Peel and chop the onions.
Blend the chickpeas with the garlic, onion, cumin,
ground coriander and 1 tablespoon of fresh coriander,
egg and flour. Do this in several stages, as the chickpeas
tend to stick together. Add a generous dose of salt and
pepper.
Pour the mixture into a large bowl and leave in the
refrigerator for 30 minutes.
Heat your Deep Fryer to 180° C. Using a teaspoon,
take small quantities of the mixture and fry them in
small batches for approximately 4 minutes. Drain in the
basket, then on kitchen paper. Keep warm while frying
the remaining batch(es).
Arrange the fritters on a serving dish and decorate
with slices of lime. Sprinkle with the remaining fresh
chopped coriander.