Served December 2, 2007. Source: "The New Vegetarian Cookbook" by Nadine Abensur.
For the Fritters
1 cup dried chickpeas soaked overnight (do not cook)
2 cups cooked chickpeas
2 TBL tikka sauce (see below)
1 large red onion, diced
1 TBL lime juice
1/2 bunch fresh cilantro, chopped
Salt & pepper to taste
Oil to saute fritters (coconut is good)
For the Tikka Sauce
1 heaping tsp ground ginger
1 heaping tsp ground coriander
1 heaping tsp cumin
3 heaping tsp red paprika
1/2 tsp chili powder
6 TBL water
3 garlic cloves, crushed to a paste
1 heaping tsp tamarind paste
1/2 large chili pepper, finely chopped (chef's choice of mild or hot chilies)
1/2 bunch cilantro, chopped
1/2 cup plain yogurt
To make the Tikka Sauce:
Mix all of the dry spices together with the water, stir well to dissolve all of the spices. Add the oil and mix thoroughly. Add the garlic, tamarind, chili pepper, and cilantro. Mix well. Add the yogurt and mix well again. Set aside.
To make the fritters:
Place the raw soaked chickpeas in a food processor and pulverize 15 seconds until broken down but still gritty in consistency, set aside. Mash the cooked chickpeas until almost smooth but with a few of the chickpeas nearly whole. Mix with the ground raw chickpeas. Add the tikka sauce, red onion, lime juice, cilantro, salt and pepper. Mix together very well, set aside covered for 20 minutes to let the flavors develop.
Heat the oil in a frying pan on medium heat. With your hands, form a fritter about 3" in diameter and 1/2" thick. Saute the fritter 3 to 5 minutes on each side to make it crispy on the outside. Drain the fritters on paper towels, serve hot with the tikka sauce.