Lunch · Indian · 15 min
Crispy Chickpea Flour Fritters with Sweet Potato and Broccoli Rabe
- Calories
- 484
- Protein
- 13g
- Carbs
- 59g
- Fat
- 22g
Ingredients
- 36.3 g chickpea flour
- 90.2 g water
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.2 tsp ground turmeric
- 0.25 tsp salt
- 0.125 tsp black pepper
- 19.1 g olive oil
- 156.6 g sweet potato
- 45.1 g broccoli rabe
- 22.6 g red onion
- 4.5 g garlic
- 0.2 each fresh lemon juice
- 0.5 tbsp fresh cilantro
Method
- 011. Prepare the sweet potato: Place the diced sweet potato in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook for 8-10 minutes, or until fork-tender. Drain well and set aside.
- 022. Make the chickpea batter: In a medium bowl, whisk together the chickpea flour, ground cumin, ground coriander, ground turmeric, salt, and black pepper. Gradually whisk in the water until a smooth batter forms.
- 033. Sauté the vegetables: Heat 1 tablespoon (approx. 14g) of the olive oil in a large skillet over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until soft. Add the minced garlic and chopped broccoli rabe, cooking for 3-4 minutes until tender-crisp and bright green. Stir in the cooked sweet potato, remove from heat, and set aside.
- 044. Fry the fritters: Heat the remaining olive oil in a skillet over medium heat until shimmering. Spoon dollops of batter (about 2 tbsp each) into the hot oil, flattening slightly. Fry for 3-4 minutes per side until golden brown, puffed, and crispy. Transfer to a paper towel-lined plate.
- 055. Assemble: Arrange the crispy fritters on a plate, top with the sautéed vegetable mixture, squeeze fresh lemon juice over the top, and garnish with chopped cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
