CHICKPEA FRITTERS WITH MOJO SAUCE

​FRITTERS
INGREDIENTS
1 cup chickpea (garbanzo bean) flour
1 teaspoon sea salt
2 teaspoons smoked Spanish paprika
¾ cup hot water
¼ teaspoon baking soda
1 cup chopped fresh arugula leaves
1 cup canned chickpeas, rinsed and drained
1 large scallion, thinly sliced
1 cup extra-virgin olive oil
 
INSTRUCTIONS
In a large bowl, combine chickpea flour, sea salt and paprika.  Gradually add hot water while whisking to make a smooth batter.  Cover bowl and let sit at room temperature for 1 hour.  Stir in the baking soda, arugula, chickpeas and scallions.  Mix well.
 
Preheat oven to 250°.  Have an oven safe platter lined with paper towel ready.  Heat olive oil in a heavy large skillet.  Once a small amount of batter dropped in the pan sizzles, ladle in ¼-cup portions to the hot oil (a medium cookie scoop works well).  Cook for about 3 minutes per side, turning fritters carefully.  Remove from oil to paper towel-lined platter.  Keep fritters warm in oven while cooking the remaining batter, adding a little oil to the pan if needed.  Serve immediately with Mojo Sauce and pair with Nisia Old Vine Verdejo.
 
MOJO SAUCE
INGREDIENTS
1 teaspoon cumin seeds
3 cloves garlic
1 teaspoon sea salt
1 small green bell pepper
1 cup fresh cilantro leaves
2 Tablespoons fresh rosemary leaves
2 Tablespoons sherry vinegar
½ cup Spanish extra-virgin olive oil
 
INSTRUCTIONS
Combine all ingredients in a food processor or blender and process until smooth.  Serve with Chickpea Fritters and store refrigerated in a glass jar.

​Recipe & Photography by Julie Kinnard