Best 3 Lentil And Chickpea Fritters With Capsicum Salsa Recipes
**Lentil and Chickpea Fritters with Capsicum Salsa: A Delightful Fusion of Flavors and Textures**
Discover a culinary journey that blends the goodness of lentils and chickpeas with the vibrant flavors of capsicum salsa. This delectable dish offers a symphony of textures and tastes that will tantalize your palate. In this comprehensive guide, we present two enticing recipes: Lentil and Chickpea Fritters, crispy on the outside and tender on the inside, and Capsicum Salsa, a refreshing and tangy condiment that complements the fritters perfectly. Get ready to embark on a culinary adventure that celebrates the harmonious union of these ingredients, creating a meal that is both satisfying and nutritious.
LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA
From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.
Provided by ImPat
Categories Grains
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
- Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
- CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
- Add besan flour. baking powder and egg to lentil misture and stir to combine.
- Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
- Serve the fritters with the salsa, yoghurt and lemon wedges.
TURMERIC ROASTED CHICKPEA AND LENTIL SALAD
Steps:
- Preheat an oven to 375 degrees F.
- Combine the chickpeas with the oil, salt, turmeric, pepper and cumin in a bowl and toss to coat well. Transfer to a cast-iron skillet and spread evenly across the pan. Bake the chickpeas until golden brown, about 45 minutes.
- Meanwhile, bring the chicken stock to boil saucepan over high heat. Add the lentils, onion, garlic, bay leaf and half lemon. Cook until the lentils are tender, about 18 to 20 minutes; drain. Be sure to discard the lemon, onion, garlic and bay leaf.
- Combine the chickpeas, lentils, roasted red bell pepper, and parsley in a medium bowl. Juice the remaining lemon half into the bowl and toss to combine.
Nutrition Facts : Calories 238 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 64 milligrams, Carbohydrate 38 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams
CHICKPEA FRITTERS
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
Provided by Adam Shaw
Categories Dinner
Time 20m
Yield Makes a batch of 12
Number Of Ingredients 17
Steps:
- Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
- Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
- Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
- Add the egg and mix well then sieve over the flour and mix again.
- Shape into small discs and fry for around 3 minutes a side in a little olive oil.
- When cooked remove and place on kitchen paper to cool.
- To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
Nutrition Facts : Calories 102 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
Tips:
- For the Best Fritters: Use canned or dried lentils and chickpeas. Canned lentils and chickpeas are already cooked, making them a quick and easy option. If using dried lentils and chickpeas, be sure to soak them overnight before cooking.
- To Make the Fritters Crispy: Pan-fry the fritters in a non-stick skillet over medium-high heat until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent the fritters from burning.
- To Make the Capsicum Salsa: Use a variety of colored capsicums to add color and flavor to the salsa. Be sure to remove the seeds and ribs from the capsicums before chopping them.
- For a Spicy Salsa: Add a finely chopped chili pepper to the salsa. You can also add a pinch of cayenne pepper or paprika for a more subtle heat.
- To Serve: Serve the lentil and chickpea fritters with the capsicum salsa. You can also serve them with yogurt, hummus, or tahini sauce.
Conclusion:
These lentil and chickpea fritters are a delicious and healthy snack or meal. They are packed with protein, fiber, and vitamins, and they are also gluten-free and vegan. The capsicum salsa is a refreshing and flavorful accompaniment that perfectly complements the fritters. This recipe is also very versatile, so you can easily adapt it to your own taste preferences. For example, you can add different spices to the fritters, or you can use a different type of salsa.
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