Every time I think I’m done being stressed and I’ll have a couple of weeks of relative ease, something somewhere picks up and things go crazy all over again. So obviously, I’ve been trying to spend a fair amount of my free time with and around stuff that makes me happy. If you’d seen the enthusiasm I responded with when Lauren suggested chickpea week (which has passed, I know, I’m sorry 😦 ) for the blog, you’d know that chickpeas make me very, very happy.
In the interest of keeping this post positive and sharing some of my joy with all of you, here are a bunch of other things that make me happy:
- Falling asleep during a thunderstorm
- (Often irreverent yet amusing) Cyanide and Happiness comic strips
- Leaving the office for lunch on long days (and getting to eat at fun, new-to-me restaurants!)
- Splitting an almond right down the middle (It’s the little things!)
- Some of my most-loved R&B jams from the 90s
- My favorite music video, ever, of all time
- Sangría and champagne (not necessarily at the same time, though I don’t see how that could hurt)
- My favorite commercial from Superbowl XLVII (and my second favorite, too!)
Alright, now that some smiles have been smiled, let’s get back to chickpeas.
My love affair with the little legumes began with my stumbling upon this post by Molly Wizenberg on her blog Orangette (also known as my favorite [food] blog of all time). Molly can make anything sound beyond lovely, and while a meal of only chickpeas, lemon juice, olive oil, salt, and cheese would in any other context have gone completely unnoticed by me, Molly’s writing sold me on it. I made it the day after reading the post, and now it is one of my top 3 lunch options on any given day. It’s perfect, especially when you take the time to find the best ingredients you can afford. It’s simple turned special 🙂 .
But it’s not what I made for chickpea week. I just wanted to tell you about it, in case you need a new favorite lunch. I went for something totally different, reminding myself that Cooking with Copy is supposed to be about trying new things and whatnot. I was worried I might be disappointed by my choice, fearing nothing could live up to my beloved five-ingredient chickpea salad… but I was WRONG! I made chickpea fritters, and they were AMAZING.
Amazing, like, I would call them the most delicious savory things to ever come out of my kitchen if it weren’t for that pumpkin mac and apple-smoked cheese I made and shamelessly devoured in November. So we’ll just have to call them the second-most-delicious. OMG, I don’t even know where to start with these. They’re like these adorable little chickpea patties, lightened up with the brightness of lemons and scallions, made even more flavorful by the addition of garlic and parsley (though the original recipe calls for rosemary). Oh, sorry, was all that not enough for you? Well, they’re also FRIED. So there. Try and say no to them now.
Haha, you can’t! And really, you shouldn’t. They’re a cinch to make, since you just have to roughly chop everything and toss it into a food processor, then form and fry the patties for a couple minutes. They end up all crispy and beautiful, and they manage to be light and filling at the same damn time, and they taste bright and fresh, and they’re just great. So really… get to it. Have them for dinner with some grilled chicken or steamed veggies, or eat them alone out of the pan while suffering mild burns from the hot oil, like I did… whatever. SO good!
There’s not much more I can say about these. They’re the bomb, and you should make them! If you don’t have a food processor, well… you could try to combine the ingredients by hand or something, or with a blender, but I think you should just buy a food processor. I bought one just for this recipe, since I’ve wanted one forever anyway, and it’s the greatest thing ever. (I bought the Ninja Express Chop, in case you’re wondering. It’s cheap and awesome, so far. And green! Fun!)
Also, the original recipe calls for rosemary, but I like parsley better, so I used that. I thought it fit better with the other flavors in the fritters. I think it was a good choice.
1.5 cups cooked chickpeas (1 15-ounce can, rinsed & drained)
1/4 cups sliced scallions
2 large cloves garlic, chopped
1/2 tbsp fresh parsley leaves
1/2 tsp kosher salt
grated zest of half a lemon
juice of half a lemon
1/2 egg (beat one egg, but only use about half of it)
1/4 cup all-purpose flour
1/8 cup bread crumbs (I used Italian-seasoned Panko)
olive oil (or vegetable oil), for shallow frying
1. Easiest recipe ever! Gather all the above ingredients.
2. Toss them all haphazardly into a food processor.
3. Process until the ingredients come together. I didn’t process the mixture tooo much, cause I wanted my fritters to have some texture and be kind of crumbly. Process it until smooth if you want the inside of your fritters to be somewhat more hummus-like.
4. Scoop up golf-ball-sized heaps of the mixture, and form and flatten each one into a cute little patty of deliciousness.
5. Heat some frying oil of your choice in a pan on medium-high heat. I like olive oil for the extra flavor it adds, but vegetable oil or whatever will work just as well.
6. Place as many patties as fit in the pan, and fry them on each side for 2-3 minutes or until nicely browned.
7. Remove them from the pan, and eat them. CHICKPEA FRITTERS!