Ethiopian-Spiced Chickpea Fritters (Kik Alicha Wot Beignet)
Crispy chickpea fritters infused with Ethiopian berbere spice blend, served with a side of tangy lemon-tahini sauce. A vegan and gluten-free delight.
Ingredients
- 1 cup Chickpea Flour (Besan)
- 3/4 cup Water
- 1/4 medium Onion
- 2 cloves Garlic
- 2 teaspoons Berbere Spice Blend
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 cups Vegetable Oil
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice
- 2 tablespoons Water
- 1 clove Garlic
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together chickpea flour, water, onion, garlic, berbere spice blend, baking powder, and salt until smooth.
- 2Let the batter rest for 15 minutes.
- 3Heat vegetable oil in a large skillet or deep fryer to 175°C.
- 4Drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding.
- 5Fry for 2-3 minutes per side, or until golden brown and crispy.
- 6Remove the fritters with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- 7Prepare the lemon-tahini sauce: In a small bowl, whisk together tahini, lemon juice, water, and garlic until smooth.
- 8Serve the chickpea fritters immediately with the lemon-tahini sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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