This dish goes by many names depending on what part of the world you live in. Most commonly known in the United States as chickpea fries or chickpea fritter. Chickpea fritters can be seasoned with an endless variety of fruits, nuts and herbs, or just served plain with a simple tomato sauce or aioli. Don’t be afraid to experiment, go ahead and play with your food.
Yield: About 16 snack size pieces
3 cups water
1 fresh sage leaf
1-1 inch piece of fresh rosemary
1-2 inch piece of fresh thyme
1 clove of fresh garlic slightly cracked with your palm
2 Tbsp. extra virgin olive oil plus about 1 cup more for frying
6 oz chickpea flour, try to measure this by weight for best results
1/4 cup chopped dates
1/4 cup chopped pistachios
1 tsp. Kosher salt
5 twists of a black pepper mill
Put the water, thyme, sage, rosemary, garlic, salt, pepper and olive oil into a 2 quart saucepan and slowly bring to a simmer.
While the water is heating put the chickpea flour, dates and pistachios into a bowl and mix them together.
Take a 10 inch round plate and line the bottom with plastic wrap.
Pick the herbs and garlic out of the simmering water. Pour the simmering water into the chickpea flour mixture and stir vigorously until most of the lumps are out. It will have a consistency similar to brownie batter. Immediately pour it into your prepared 10 inch plate and spread it with a spatula until it’s level. The dough should be about 3/4 inch thick. Give the platter a gentle tap on the countertop to help level it out. Refrigerate for at least an hour.
After an hour flip the platter over on a cutting board and cut the dough into sizes you like.
Everything up to this point can be done in advance.
Put 1/4 inch of oil in a medium skillet and heat on medium heat until the oil is hot. Gently put the fritters in the oil and cook for about for about 6 minutes or until golden brown. Carefully flip the fritters and cook for about another 6 minutes. Remove and drain on a paper towel. Serve immediately.