Chickpea and Feta Fritters with a Mint &Paprika Dressing

Chickpea Fritters with a perky mint & paprika dressing 

A chewable form of hummous is how I'd describe these little fritters, because they contain all the ingredients (and flavours) of that heavenly Middle Eastern dip, with the bonus of a little crunch when you bite into them.

I am mad about hummous, and could eat it every day (in fact, I usually do). It's extraordinary that chickpeas - which, face it, taste as dull as ditch water, especially if they've been been boiled to buggery and then tinned - can be transformed, with the addition of just a few sparky ingredients, into a paste that is so zingingly delicious. But it's their very blandness and flouriness that makes these little legumes such good carriers of flavour, and they really come into their own when paired with pungent spices and fresh herbs.

These aren't really fritters, because they're not deep-fried: they're more like griddle cakes. Whatever you want to call them, they're very quick and easy to make if you have food processor fitted with a metal blade. Watch them closely as they fry, as they turn from golden brown to charcoal in a matter of seconds.

When I was imagining this recipe (it's usually when I'm lying awake and fidgeting in the middle of the night that my thoughts turn to food) I thought it would be interesting with grated halloumi cheese, for extra texture, but my local shop doesn't stock it, so feta had to do, and it did well.

Feel free to use dried chickpeas, if you have the patience to soak and boil them. I don't.

Chickpea and Feta Fritters, with a Mint and Paprika Dressing

2 x 250g tins chickpeas, drained
2 cloves garlic, peeled and chopped
half a white onion, peeled and sliced
1 tsp (5 ml) Tabasco sauce
1 Tbsp (15 ml) tahini
finely grated zest of half a lemon
the juice of a lemon
1 tsp (5 ml) salt
3 eggs
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped fresh coriander [cilantro]
3/4 cup (180 ml) white flour
2 tsp (10 ml) powdered cumin
milled black pepper
100 g feta cheese
vegetable oil for frying

For the dressing:
5 Tbsp (75 ml) olive oil
the juice of a lemon
a pinch of salt
1 tsp (5 ml) smoked paprika
3 sprigs fresh mint

Put the chickpeas, garlic, onion, Tabasco, tahini, lemon zest, lemon juice and salt into the bowl of a food processor fitted with a metal blade, and whizz to a paste. If the mixture is too stiff for the blades to turn, break an egg into the chute of the food processor. Now add the parsley and coriander and press the pulse button a few times so that the herbs are finely chopped but not puréed.  When the mixture looks smooth, tip it into a mixing bowl and add the remaining two eggs, the flour and the cumin. Mix very well. Crumble the feta cheese into the batter and season with black pepper and more salt, if necessary.  Place in the fridge for 15 minutes to firm up.

Heat the oven to 140°C and put a platter in to warm. Heat a few tablespoons of oil in a large frying pan. Using a spoon, drop blobs of batter (about 20 ml/4 tsp each) into the hot oil. Fry for about a minute, or until golden brown and crusty underneath, then flip over and cook for another minute. Drain on a piece of kitchen towel and place in the oven while you fry the rest of the fritters.

To make the dressing, whisk together all the ingredients, except for the mint, and decant into a little bowl. Just before you serve the fritters, strip the mint leaves from their stalks, slice into fine shreds, and stir into the dressing.

Serve the fritters piping hot, with the dressing as a dipping sauce.

Makes about 30 fritters.

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Beetroot Hummous with Wilted Greens, Feta and Lemon

Blood, iron, rubies and cold water running over pebbles come to mind as I fall like a deprived vampire on this earthy feast. Sorry to come over all po-hetical, but the mysterious deliciousness of brilliant-cerise beetroot hummous piled on dark, lemony greens sends my brain-buds into rhapsodies.

Beetroot Hummous with Wilted Greens, Feta and Lemon

And do you like this gorgeous red-glass plate? (Er, it might actually be yours, because I can't remember ever having bought it, and found it in my cupboards during a turf-out. If it is yours, may I keep it?) The red of this dish was so intense that my cheapie camera couldn't cope with it, which is why this picture looks rather redly surreal.

I developed this recipe by combining two dishes I  have so enjoyed this year: Mike Karamanof's fresh beetroot greens with olive oil dressing, and the lovely beetroot, cumin and garlic dip my sister Sophie made me last time I was in Cape Town.

I've added chickpeas and tahina to the beetroot to make a more substantial dip, and feta cheese to the greens for a lovely, creamy and salty contrast.  Any sort of dark, leafy green will do for this recipe: I used a combination of Swiss chard and beetroot greens, but it would also be good with baby spinach leaves, pak choy, or similar.

If you don't feel like eating wilted greens, make up a batch of beetroot hummous, anoint with a good slick of olive oil and cover with cling film. It will last up to four days in the fridge, and is just heavenly spread on toast, piled on a baked potato or spooned directly from the dish into your mouth, for breakfast.

I  haven't given exact quantities here: taste the dish as you go along. This dish is best served warm.

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Beetroot Hummous with Wilted Greens, Feta and Lemon

For the hummous:
6 medium-sized beetroot bulbs, untrimmed
6 fat cloves fresh garlic, unpeeled
salt and milled black pepper
a little olive oil for baking
1 Tbsp (15 ml) tahina (sesame-seed paste)
a can of chickpeas, drained of their liquid
1 and 1/2 tsp (7.5 ml) freshly ground cumin
the juice of a lemon
about 125 ml (half a cup) olive oil

For the greens:
a large bunch of young Swiss chard, baby spinach, beetroot greens or similar
the juice of a lemon
olive oil
salt and milled black pepper
feta cheese

First make the hummous. Preheat the oven to 180° C. Lightly scrub the beetroot bulbs to remove any grit, but don't trim or peel them. Put them, and five cloves of unpeeled garlic, on a large sheet of tin foil. Add a pinch of salt and a grinding of pepper, and drizzle over a little olive oil. Fold up the edges of the foil and seal tightly to make a loose parcel. Place the parcel in the hot oven and bake for an hour or two (the time will depend on the age of your beetroot) or until the beetroot is quite soft when pierced with a sharp knife.

Trim off the tails and stalks of the beetroot. Cut into cubes and place in the bowl of a food processor fitted with a metal blade (if you're making  the hummous on its own, reserve half a beetroot, and a few chickpeas, for garnishing).  Squeeze the softened garlic cloves out of their papery casings and add to the food processor bowl along with the tahina, chickpeas, cumin, lemon juice and half  (about 60 ml) of the olive oil. Blitz the mixture, at high speed, to a purée, adding just enough extra olive oil to create a smooth, thick paste.   Season with salt and pepper, to taste.  If the hummous needs a little more zing, add another squeeze of lemon juice. Decant into a bowl. (If you're serving this as a dip on its own, top with the finely diced reserved beetroot, a few whole chickpeas, a dusting of cumin and/or cayenne pepper and olive oil.) Cover with clingfilm and set aside.

Now prepare the greens. Heat a big saucepan, wok or frying pan. Trim away any very thick stalks (but leave all the slender remaining stalks on). Rinse the leaves well under cold running water, give them a good shake, and put them, with water still clinging to their leaves, in the hot pan. Cook for seven to ten minutes, tossing frequently, or until the stalks are tender ( but have a little crunch remaining) and most of the liquid has evaporated. Don't worry if the greens begin to lose their fresh green colour as the stalks cook: this is vegetable dish, not a salad!  Remove from the heat, drain off any remaining liquid and dress with lemon juice and olive oil. Season with salt and pepper and toss well.

Swirl the the greens onto a warmed platter and crumble over the feta cheese.  Pile the warm beetroot hummous on top.

Lovely with fresh bread for mopping up the juices.

Serves 6 as a starter or 8 as a side salad.

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Smoky Aubergine and Hummous Dip and other Mediterranean delights

I try not to begin a recipe with an excuse or a complaint, so I won't (although I am sorely tempted. After all, I have a bloody good reason* for having neglected this blog).

Here is a lovely, easy and quite delicious party dip I made last Thursday for an impromptu celebratory party with my dearest friends. The whole arrangement was very last minute (we were celebrating the Bloody Good Reason*) and as I didn't have time to plot, plan or do an in-depth shopping spree , I used what I had in the fridge and cupboard to produce an array of little snacky things and hors d'oeuvres ( or what my sister calls 'Horse der Ervrays').

It took just over two hours to get the Horse der Ervrays ready: a record time for me, although I admit I did get grumpy, and emitteda few rumbling and mewing noises.



Here's what I made:

* Marinated green and Calamata olives (drain the brine off the olives and soak them, in a warm or sunny place, for two hours, in olive oil spiked with crushed fresh garlic, dried red chillies, fresh rosemary, thyme and oregano, grated lemon zest, a few crushed coriander seeds and a squeeze of fresh lemon juice). A similar recipe here.

* Ten-minute phyllo pastry cases with blue cheese, caramelised leeks and cherry tomatoes, topped with fresh rocket and a dash of olive oil and lemon juice. So quick and easy to make: recipe here.

* Oven-baked pork chipolatas with hot English mustard and a creamy wasabi dip (half Hellmann's mayonnaise, half thick Greek yoghurt, a squeeze of lemon juice and wasabi paste to taste).  Or try my Whipped Mustard Sauce

* Spicy, crunchy potato wedges with a roasted red-pepper dip (recipe here)

* Smoked Brinjal and Hoummous Dip (recipe below)

* Shop-bought tubs of pale-pink, creamy taramasolata and a punchy tapenade

* Fresh red and yellow cherry tomatoes with marinated mozzarella, a garlic-basil dressing and fresh basil leaves

* Fresh, shop-bought ciabatta bread, rye bread and little salty crackers (Salticrax, they're known here in South Africa)

* Umami Tomato Soup with croutons, Greek yoghurt, chives and Tabasco sauce. Recipe here.

Smoky Aubergine and Hummous Dip

I used home-made hoummous in this recipe (see notes at end of this post), but a good commercial hoummous will do just as well, provided that it is suitably lemony, zingy and garlicky. If your shop-bought hoummous seems to be punching below its weight stir in some extra fresh lemon juice, cumin and garlic (see Cook's Notes, below).

2 very large, shining aubergines (brinjals or eggplant), or three medium-sized ones
200 ml good hoummous (see note below)
3 Tbsp (45 ml) olive oil
2 small cloves garlic, peeled and crushed
the juice of half a lemon
1 tsp (5 ml) powdered cumin
salt and freshly milled black pepper
extra cumin and/or cayenne pepper, to top

Preheat the oven to 200 ºC. Rinse and dry the aubergines and place them, whole, on the hot oven racks (put a baking sheet underneath them to catch any drips). Bake the aubergines for 35-45 minutes, or until they blistered, collapsed, and soft to the touch. Remove from the oven and cool for 15 minutes. Put the aubergines on a big chopping board and open them out by slitting their skins. Using the back of knife, scrape out all the pulp (it doesn't matter if a few flecks of black skin remain) ) and put it into a sieve set over a bowl. Allow the pulp to drain for a few minutes, but don't discard the drained liquid.

Put the aubergine pulp into a liquidiser or food processor fitted with a metal blade and add the hoummous, olive oil, garlic, fresh lemon juice and cumin. Process at a medium speed until you have a well amalgamated though slightly rough mixture. If the mixture is too stiff to allow the blades to turn, add a little of the reserved drained liquid. Season with salt and pepper.

Tip the dip into a bowl and top with a generous splash of olive oil and a sprinkling of cumin and/or cayenne pepper.

Makes about 600 ml dip.

* Bloody Good Reason is this: our family is moving back to Cape Town, after 17 years in Johannesburg. My dearly beloved has just started a new job in the fairest Cape of them all, and I - and the three kids - will move down to join him at the end of November. This involves all sorts of time-gobbling administrative tasks - sell house, find new house, pack old house, find schools for kids, get son through Matric, and so on. And we won't mention the extreme annoyance of having to spruce up one's house so it is ready for a show day. How come you never notice the grimy, grungy bits of a house until you see it through the eyes of someone who (you hope) wants to buy it?

Cook's Notes: tips for home-made hoummous

1. Use tinned chickpeas if you're in a hurry. For a smoother result, drain the tinned chickpeas and simmer them in water or stock for 30 minutes.

2. If you're making your hoummous from scratch, I suggest that you use less tahina (sesame paste) than specified in the recipe. I find that too much tahina in a hoummous makes it sticky, bitter and slightly peanut-buttery. And make sure the tahina is fresh: this ingredient doesn't have a good shelf life, once opened. Good tahina has a mild, nutty smell and taste. It should never taste stale or rancid.

3. Add a pinch of citric acid to your hoummous. I don't normally recommend additives, but I think a good hoummous needs to have a really zingy, lemony flavour. You can certainly achieve this by adding a lot of fresh lemon juice, but this will make your hoummous unpleasantly sloppy. A whisper of citric acid (available in the baking section of most supermarkets) really does the trick. Print Friendly