Spiced chickpea fritters with a vegan yogurt sauce. Fragrant and warm, these Indian inspired snacks make a great main or side dish!
Hello from Höfn! Most of this blog post is going to be a roadtrip update, if you just want the recipe scroll to the bottom of the page! (I don’t mind I promise 😉 )
We’ve completed day 2 of our Icelandic road trip, and are currently spending the evening in a lovely little studio apartment in the middle of nowhere. I prepared all the recipes before we left on this trip, but I’m ending up writing them as I go. It’s actually worked out really well, I was super busy and stressed trying to get everything done before we left, so taking a couple of hours out to chat to you guys while we’re on the road is really cool!
As well as sharing a recipe I want to let you guys know what we’ve been up to! I hope that’s ok?! So after spending two days in the capital of Reykjavik, we started our road trip yesterday. We started off with the Golden Circle which is a route just outside the city which you can drive around in a day, and contains some of the most famous things you probably associate with Iceland, such as the Geysers (that shoot boiling water out of the ground!) and the waterfalls. It was amazing to see some of these things in real life, but it was busier and a little more touristy than I expected. It didn’t take away from the natural phenomenon, but it did make it a little hard to take good pictures!
We’re actually doing a trip around the whole country, and we’ve found today the further away from Reykjavik we get, the less crowded it’s getting. Today we hiked in the Vatnajökull National Park. This national park contains the biggest glacier in the country, and driving up to it is kind of indescribable. I’ve never seen a glacier in real life before, so seeing the natural bends and folds of the frozen rivers is just amazing. The colours of the landscape are something like another planet. At points when driving around Route 1, you don’t even feel like you’re on planet earth anymore. So we hiked to a stunning waterfall (Svardifoss) which is cut into rocks that look like broken crystals!
Tonight, we’re hoping there’s a clear sky so we can go and look at the stars as there is hardly any light pollution here. I’m vlogging and filming this trip as we go along, so hopefully I’ll have a little film put together for you in a few weeks!
Right, back to today’s recipe… These spiced chickpea fritters are SO DELICIOUS. They are seriously packed with flavour, you’re gonna love them. If you’re craving an Indian takeaway, these make the PERFECT substitute as a starter, with all the flavour you’d expect. They’re also packed with vegetables so they are kind to your body too!
We ate all of these pretty quickly… and I know you’re going to love them too!
Spiced Chickpea Fritters with Wild Rice and Green Yogurt Sauce
Servings: 6 Fritters
Prevent your screen from going dark
- 1 Sweet Potato
- 1 can chickpeas Drained and Rinsed
- 1/4 cup Green Peas
- 1 Red Chilli
- 1 White Onion
- 1 tsp Turmeric
- 1 tbsp Garam Masala
- 1 tsp Mustard Seeds
- 1 bunch Fresh Coriander
- pinch Salt
- 1/2 cup (75g) Sesame Seeds
- 1 cup (235ml) Soy Yoghurt
- 1 large bunch Fresh Coriander
- 4-5 Mint Leaves
- 1 tbsp Lemon Juice
- Wild Rice
- Pomegranate Seeds
Peel the sweet potato and chop into 1 inch chunks. Boil for 10-15 minutes until cooked. Drain and set aside.
Meanwhile, add 1 tbsp oil to a large frying pan and add the mustard seeds. Dice the onion and when the mustard seeds start to pop add the onion. Saute for a few minutes until the onion becomes translucent.
Finely dice the chilli and add this into the pan with the turmeric and the garam masala. Cook for another 2-3 minutes then transfer the whole mixture to a bowl.
Mash the chickpeas slightly with a fork and add to the onion mixture and mix. Finely chop the coriander and add to the bowl with the peas and a small pinch of salt.
Mash the sweet potato until it is completely smooth and add to the onion mixture. Mix everything really well until it comes together as one mixture.
Shape into 6 round patties about 1 inch thick. Roll each one in the sesame seeds so they are coated, then lay on a flat baking sheet lined with parchment paper.
Bake at 180 Degrees for 20 minutes or until Golden Brown.
While the patties are in the oven make the sauce. Finely chop the coriander, mint leaves and mix with the soy yoghurt and lemon juice. Season with salt and pepper to taste.
Serve immediately on a bed of wild rice with some pomegranate seeds for extra freshness.
The fritters will keep in an airtight container in the fridge for up to 4 days.