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Spicy Chickpea Fritters

What you need: 

2 tins chickpeas
1 shallot or small red onion
half teaspoon black mustard seeds
half teaspoon yellow mustard seeds
about 5 black peppercorns
1 teaspoon harissa
zest and juice of one small / half a large lemon
besan flour to mix, about half a cup
vegetable oil

What you do: 

Rinse and drain the chickpeas, then mash coarsely in a bowl until no whole chickpeas remain.
Finely slice the shallot. Crush the mustard seeds and pepper in a mortar. Heat a tablespoon of oil in a pot and add the mustard seeds. Once they begin to pop, add the shallot and saute for a couple of minutes, until soft. Allow to cool.
Zest and juice the lemon into the chickpeas. Add the cooled shallot mixture and the harissa and blend well with a wooden spoon. Sprinkle over some besan flour and mix with fingers, adding more flour as necessary to make a soft, crumbly dough.
Allow the mixture to stand for twenty minutes in the fridge, then shape into small fritters and shallow-fry over medium heat until golden brown on both sides. Serve in burgers, pita or wraps with salad and your favourite relish.

Preparation Time: 
10 minutes + 20 minutes
Cooking Time: 
Recipe Category: 


The same site has another recipe using fresh chili peppers. It is:


harissa is apparently an paste made from chili peppers and spices, I found a recipe using common ingredients, but i cant vouch for it.


100 grammes is approximately 4 ounces, so yeah, about 15 oz.

What's harissa, and is there a substitute, because I don't think I can get it here.


Sorry, I'm not familiar with imperial measurements. I usually use 400g / 420g cans, I think that's about 15oz.


how much is a "tin"?  the cans that i buy are 15 oz, is that right?

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