Old School Reggae Music

fuckyeavegans:

Creole Chickpea Fritters with Red & Green Pepper Salsa

makes 6-8 patties, vegan, gluten-free

For the Creole seasoning:

• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/2 tbsp dried thyme
• 1/2 tbsp fresh ground black pepper
• 1/2 tbsp ground white pepper
• 1/2 tbsp cayenne pepper
• 2 1/2 tbsp paprika
• 1 1/2 tbsp salt

Put all the ingredients in a jar with a lid and shake well to combine.

For the Chickpea Fritters:

• 1 jar/tin 400 gr cooked chickpeas, drained & rinsed
• 2 tbsp Creole seasoning (see above)
• a few sprigs of fresh thyme leaves
• 1/2 red pepper, finely diced
• 1/2 green pepper, finely diced
• 3 or 4 spring onions, finely chopped
• 2 spring garlic or 3 cloves garlic, finely chopped
• 1 chilli, finely chopped
• the juice of half  a lemon
• 1 big tomato, finely diced
• salt
• chickpea flour/besan/gram flour for dusting
• olive oil for frying

Put the rinsed, drained chickpeas in a bowl or processor and blend until smoothish. Mix the diced peppers, spring onions, garlic and chilli together in a bowl and add a couple of small handfuls to the chickpeas with a tablespoon of Creole seasoning and the thyme leaves. Stir everything together so well combined. Taste for seasoning and add more salt if necessary. Tip some chickpea flour onto a plate and shape the mix into patties about 1/2 inch thick. Then dust the patties in the flour and put in the fridge to firm up for 30 minutes. (No longer or the peppers will start to leak their juice and the patties will be too wet).

Meanwhile make the salsa by adding a finely diced tomato to the rest of the diced veg with a tablespoon of Creole seasoning and the juice of half a lemon. Taste for seasoning and add salt if necessary.

To cook the fritters, heat 2 tbsp olive oil in a frying pan over a medium heat. Cook the fritters for 4-5 minutes per side until browned and crispy. Serve with the pepper salsa and a green salad dressed with olive oil and lemon juice.

(Source: , via messymindoftaylor)