Description

Golden, crisp, and deeply delicious, these lamb and chickpea fritters are a cross between a kebab and a pakora. Minced lamb is blended with soaked chickpeas, ginger juice, garlic, and onion — forming a coarse mixture that fries up into golden nuggets with just the right amount of bite. They’re best eaten hot from the pan with a fresh coriander or mint dip and something cold to drink nearby.

Ingredients

Step 1 - Prepare the chickpeas

Drain the soaked chickpeas and discard the soaking water.

Step 2 - Blend the mixture

In a food processor, combine chickpeas, lamb, and green chilies. Pulse until you get a coarse, chunky mixture that holds together — not a paste.

Step 3 - Add aromatics

Place the ginger paste in a fine strainer and press out the juice into the chickpea-lamb mixture. Discard the pulp. Add the minced garlic, chopped onion, and salt. Mix well with your hands to combine thoroughly.

Step 4 - Shape the fritters

Form the mixture into small balls or oval nuggets, pressing them firmly so they hold their shape.

Step 5 - Heat the oil

Pour sunflower oil into a heavy skillet, about 2 inches (5 cm) deep. Heat over medium-high until a small pinch of mixture sizzles immediately when dropped in.

Step 6 - Fry

Fry the fritters in batches for 6-8 minutes, turning occasionally, until golden brown. Adjust the heat as needed to prevent burning.

Step 7 - Drain and serve

Transfer to a paper towel-lined plate to absorb excess oil. Serve hot with a coriander or mint chutney.

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Instructions

Drain the chickpeas and discard the water.
Blitz the chickpeas along with the lamb and chilies in a food processor till you have a coarse mixture that clumps together. You don’t want the chickpeas to turn into a paste.
Put the ginger paste in a strainer and squeeze the juices out into the chickpea-lamb mixture. Discard the ginger pulp.
Add garlic, onion and salt to the mixture.
Use your hands to knead the mixture till everything is well-combined.
Form into balls or nuggets.
Heat oil in a non-stick skillet. The oil should come 2-inches up the walls of the skillet. To check if the oil is hot enough drop a pinch of the lamb mixture in and if it sizzles with a lot of noise then the oil is ready.
Drop in the patties in batches and fry till golden brown. This takes about 6-8 minutes.
Fish them out of the oil and onto a plate lined with paper napkins.
Serve piping hot with dip. Dips with coriander or mint in them would go well with these fritters.

Notes

Chickpeas: Always use raw chickpeas soaked overnight — canned or cooked chickpeas make the fritters soggy.

Oil: Use oils with high smoke points (sunflower, canola, peanut). Avoid olive oil for deep frying.

Texture: The mixture should remain coarse, not pureed — this gives the fritters structure and crunch.

Serving: Great as a snack, appetizer, or part of a mezze-style spread.

Make ahead: Form and refrigerate the mixture up to 24 hours before frying.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Side Dish
Method: Deep Frying
Cuisine: Indian

Nutrition

Serving Size: 4 fritters
Calories: 320
Sugar: 2g
Sodium: 280mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 23g
Cholesterol: 60mg