Chickpea Bites with Yogurt Sauce
How do you prepare fried chickpea bites?
Sift flours and baking powder; mix with chopped herbs and plant-based milk until thick. Add chopped cooked chickpeas to the batter. Fry spoonfuls of the mixture in hot oil until golden and drain on absorbent paper. Serve these crispy hot bites with a fresh yogurt and chive sauce.
These chickpea bites are a super tasty appetizer, ideal for a good lunch or dinner with company. Dried sage leaves and rosemary give them a special and different touch; all that is left is to prepare and enjoy them!
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Servings: Makes approx. 20-25 portions
Ingredients
- 120 g type 0 flour
- 40 g chickpea flour
- 125 g cooked chickpeas
- 1 teaspoon instant baking powder
- 1 teaspoon very finely chopped fresh or dried rosemary
- ½ teaspoon very finely chopped fresh or dried sage leaves
- 160 ml unsweetened soy plant-based milk
- A pinch of salt
- Ingredients for the yogurt sauce
- 150 g unsweetened soy yogurt
- Small bunch of chives
- A pinch of salt and pepper to taste
Instructions
Start by chopping the rosemary very finely and set aside.
In a bowl, sift the flours and baking powder very well.
Add the rosemary, sage, pinch of salt and pepper to the sifted ingredients.
Separately, finely chop the chives. Add a pinch of salt, pepper to taste and the chopped chives to the yogurt; mix very well and set aside.
Add the milk little by little to the bowl with the flours, until a fairly thick mixture forms.
Chop the cooked chickpeas, not too finely.
Add them to the mixture.
Stir everything very well.
Continue until you have a thick, smooth batter.
Heat the oil in a small high-sided pot. Check that it is ready by dropping in a few drops of batter; they should rise to the surface after 2-3 seconds. Start frying by adding one tablespoon of batter at a time, depending on the size of the pot, without overcrowding it so they do not stick together.
Turn them after approximately 4-5 seconds. They cook quite quickly, so we must be very careful not to let them burn.
Remove them when they are nicely golden and place them on absorbent kitchen paper to remove excess oil.
Serve immediately, while they are still very hot and crispy, together with the yogurt sauce.
Enjoy your meal!
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- 120 g type 0 flour
- 40 g chickpea flour
- 125 g cooked chickpeas
- 1 teaspoon instant baking powder
- 1 teaspoon very finely chopped fresh or dried rosemary
- ½ teaspoon very finely chopped fresh or dried sage leaves
- 160 ml unsweetened soy plant-based milk
- A pinch of salt
- Ingredients for the yogurt sauce
- 150 g unsweetened soy yogurt
- Small bunch of chives
- A pinch of salt and pepper to taste