Chickpea flour is really easy to make at home, especially if you have a high speed blender. We toast the chickpeas until they are aromatic – either the small Indian chickpeas or the regular, larger ones – and allow them to cool. Then grind them to a fine powder in a high speed blender. We are fortunate enough to have a “dry” blender jug, designed for powdering dry ingredients, but I hear you can do this just as easily using the normal blender jugs.
We toasted our chickpeas early this morning, pre dawn, and the house smelled toasty and chickpea-y. They cooled while we had breakfast, and then made our flour – a couple of cups worth. The reason we are doing this today is that we were out of the flour and needed a little for today’s recipe. I love to make my own besan – you know what is in it when you grind it yourself.
The fritters come from an Ottolenghi recipe and I have made some adjustments to it. Firstly the egg is replaced with the chickpea flour as we do not cook with eggs. Secondly – we wondered why Ottolenghi was toasting spices and then adding black pepper separately. So we have used our South Indian tricks to toast and grind black peppercorns along with the other spices. We replaced fennel seeds with ajwain as we love ajwain and were out of fennel seeds.
We have also been used to making this recipe with a fabulous Indian tomato chutney to accompany it. Today we made it with a sour cream sauce but I do recommend it with the tomato chutney – I’ve included the recipe below.
And by the way – a little Indian sour and salty mango pickle sets these burgers off beautifully (we prefer to call them patties).
The broad beans were from our stash in the freezer.
It is Ottolenghi Cooking the Books Day on the blog – a day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely (this recipe is from Plenty). Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.