Chickpea fritters salsa roja 4-3

Chickpea Fritters with Warm Salsa

Crispy chickpea fritters with fresh greens, cool raita and rich salsa roja.


Number of portions
  • 800 g chickpeas, rinsed and drained

  • 100 ml Santa Maria Salsa Roja 

  • 30 g olive oil

  • 20 g corn starch

  • 70 g black chia seeds

  • 8 eggs

  • 50 g parsely, chopped

  • 200 g spinach, chopped

  • 200 g feta cheese, crumbled

  • 40 g Santa Maria Garam Masala Spice Mix  

Cucumber raita:
  • 300 ml plain yogurt

  • 150 g cucumber, grated

  • 25 g Santa Maria Raita Spice Mix 

To serve:
  • 250 ml Santa Maria Salsa Roja, warm 

  • Green salad

How to prepare

  1. Give the chickpeas a quick spin in the food processor. They should not be puréed, just slightly mashed.

  2. Add all the ingredients to a large bowl and stir together.

  3. Set the mixture a side and let thicken for 20 minutes.

  4. Shape the fritters, approximately 12 cm in diameter and 85 g per fritter.

  5. Fry the fritters in oil over medium heat for 2–3 minutes per side until golden and cooked through.

Cucumber Raita:
  1. Mix cucumber, yogurt, and raita spice mix

  2. Keep the sauce cold.

To serve:
  1. Warm up the Salsa Roja.

  2. Serve the chickpea fritters with cucumber raita, warm salsa and green salad.

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