Kichererbsen-Tomaten-Puffer (chickpea and tomato fritters)

Method

1. Mash the drained chickpeas with a fork or potato masher to a coarse, even paste, leaving some texture rather than a completely smooth purée.
2. Salt the diced tomato lightly and let it sit in a sieve for 10 minutes, then press gently to drain off excess liquid.
3. Combine the mashed chickpeas, drained tomato, flour, garlic, cumin, parsley and salt in a bowl, mixing to an even, thick mass that holds its shape when pressed.
4. Shape into 10 patties, about 2 cm thick.
5. Heat the oil in a large frying pan over medium heat. Fry the fritters in batches, 3 to 4 minutes per side, until deeply golden and crisp at the edges.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl. This covers mashing the chickpeas; frying is conventional.

1. Drained chickpeas into the dry bowl. Chop 4 sec / speed 5, to a coarse, even paste.
2. Tip out and continue by hand from step 2 of the hand method.

Notes

• Drain the diced tomato well before folding it in. Skip this and the extra liquid makes the batter too wet to hold its shape, so it spreads into a thin puddle rather than a fritter the moment it hits the pan.
• Mash the chickpeas to a coarse texture, not a completely smooth purée. Some remaining texture gives the fritters more bite; a fully smooth mash makes them denser and closer to a solid patty.
• Do not crowd the pan. Fritters fried too close together steam rather than crisp at the edges.
• They keep for 3 days in the fridge and reheat reasonably in a dry pan, though they are best fresh.

Ingredient substitutions

• Chickpeas can be white beans for a milder, creamier fritter.
• Ground cumin can be swapped for smoked paprika for a different, smokier flavour.
• A dollop of yoghurt or a herb sauce on the side is a good, cooling accompaniment.