These dijon chickpea fritters are pretty straightforward to make. Just mash up your chickpeas with some onions and garlic. Add a bunch of dijon mustard, an egg, and a little flour to help bind the fritters together, and throw them in a hot pan with canola oil. Once you’ve got them browned on both sides, top them with the simple aioli.
You can serve these as an entree for two with a nice green salad on the side or as an appetizer for a bigger group.
Mustard and Chickpea Fritters with Harissa Aioli
- Yield: 2 servings as an entree, 4 as an appetizer 1x
Description
Crisp and flavored with Dijon, garlic, and onions, fry up these fritters now and douse them in the addictive harissa sauce.
Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- ½ medium yellow onion, minced
- 3 garlic cloves, minced
- 2 tablespoons Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 egg
- 2-3 tablespoons all purpose flour
- canola oil
- 1/3 cup mayonnaise
- 2 tablespoons Harissa
Instructions
- In a large bowl, mash chickpeas with the back of a wooden spoon or a potato masher until they are completely broken down. Add onion, garlic, egg, salt, and pepper. Mix until fully combined. Add flour, one tablespoon at a time, until there is no visible liquid but it is still relatively wet.
- Heat canola oil in a cast iron skillet. Using your hands, form 6-8 fritters and drop them into the hot oil. Cook on each side for 3-6 minutes, until nicely browned, then flip and repeat on remaining side.
- Meanwhile, stir together mayonnaise and Harissa.
- Serve fritters with Harissa aioli.
- Category: Appetizer, Side
Frequently Asked Questions
Can I use canned chickpeas for the fritters?
Yes, using canned chickpeas is a convenient option; just be sure to drain and rinse them well before mashing.
What can I substitute for dijon mustard if I don’t have any?
You can use yellow mustard in a pinch, but the flavor will be milder and less tangy than dijon.
What type of flour should I use to bind the fritters?
All-purpose flour works best for binding the fritters, but you can also use chickpea flour for a gluten-free option.
