chickpea fritter

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1/2 cup all purpose flour 60 grams
• 1 large egg
• 1/2 cup beer 120 ml
• 1 shallot
• 1 clove garlic
• 2 tbsp chopped fresh parsley 8 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• sea salt & black pepper

FOR THE AIOLI

• 2 cloves garlic
• 1/4 tsp saffron threads
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

Instructions

1. Add the flour into a large bowl, make a well in the middle, crack in the egg and whisk the egg, then add in the beer and whisk everything together until you a creamy batter

2. Add in the shallot finely chopped, finely grate in the garlic, add in the chopped parsley, sweet smoked Spanish paprika, ground cumin and season with sea salt & black pepper, mix together until well mixed

3. Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a bowl and using a potato masher or large fork, mash down on the chickpeas until they're semi-mashed

4. Add the mashed chickpeas into the bowl with batter and mix together

5. Heat a large fry pan with a medium heat and add in the olive oil

6. After a couple of minutes start adding in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry for 3 minutes per side or until golden fried, transfer into a dish with paper towels as you finish

7. To make the aioli, add in the cloves garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, extra virgin olive oil and season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce

8. Transfer the aioli into a serving dish and decorate the fritters around it, serve warm or at room temperature, enjoy!