Creative Culinary Solutions

Baked Chickpea Fritters with Tahini Sauce

Flavors of Morocco are highlighted in these one bite delights.

Difficulty: 15/20
Yield serving: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
chickpea fritters with tahini sauce

Difficulty

15/20

Yield serving

10

Preparation time

15 minutes

Cooking time

15 minutes

Ingredients

  • 60 mL (1/4 cup) of Moroccan Booster Seasoning
  • 500 mL (2 cups) of chick peas, drained and rinsed 1 Onion, chopped
  • 45 mL (3 tbsp) of tahini
  • 250 mL (1 cup) of parsley
  • 60 mL (1/4 cup) of chives, chopped
  • 250 mL (1 cup) of cilantro
  • 1 lemon, juiced
  • 1 lemon zest
  • 45 mL (3 tbsp) of olive oil
  • 45 mL (3 tbsp) of vegetable oil
  • 150 mL (2/3 cup) of water
  • 200 mL (7/8 cup) of tahini (for tahini sauce)
  • 1 lemon, juiced
  • 1 lemon zest
  • 1 garlic clove, minced
  • 30 mL (2 tbsp) of olive oil
  • 75 mL (1/3 cup) of water
  • Salt, to taste

Preparation

  • Preheat the oven to 350°F.
  • Add the chickpeas to the food processor along with the Moroccan Booster, tahini, parsley, cilantro, chives, onion, lemon zest, lemon juice, olive oil and let it blend for 2-3 minutes.
  • Slowly add water if the mixture is too thick or not blending easily.
  • Once mixture is properly blended, roll the mixture into small balls.
  • In a frying pan heat up vegetable oil and fry fritters for about a minute, making sure to move them around so they do not burn.
  • Put the fritters on a cookie sheet lined with parchment paper and bake in the oven for about 10 minutes.

TAHINI SAUCE

  • Mix the 200 mL of tahini with lemon juice, lemon zest, olive oil and water.
  • Whisk all the ingredients together until smooth and add salt as needed.
  • Spoon the sauce over chickpea fritters while they are still hot, and serve.

Arrange fritters on a platter, drizzle the sauce over top and sprinkle fresh cilantro before serving for a beautiful look.

Ingredients

  • 60 mL (1/4 cup) of Moroccan Booster Seasoning
  • 500 mL (2 cups) of chick peas, drained and rinsed 1 Onion, chopped
  • 45 mL (3 tbsp) of tahini
  • 250 mL (1 cup) of parsley
  • 60 mL (1/4 cup) of chives, chopped
  • 250 mL (1 cup) of cilantro
  • 1 lemon, juiced
  • 1 lemon zest
  • 45 mL (3 tbsp) of olive oil
  • 45 mL (3 tbsp) of vegetable oil
  • 150 mL (2/3 cup) of water
  • 200 mL (7/8 cup) of tahini (for tahini sauce)
  • 1 lemon, juiced
  • 1 lemon zest
  • 1 garlic clove, minced
  • 30 mL (2 tbsp) of olive oil
  • 75 mL (1/3 cup) of water
  • Salt, to taste

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