Bolinho de Grão‑de‑Bico

🛒 Ingredients

• #Fritter Mixture;
• 400 g cooked chickpeas, drained very well.. 1 small onion, finely chopped
• 2 cloves garlic, crushed.. ½ red bell pepper, finely diced
• ¼ cup fresh parsley or coriander, finely chopped.. 3 tbsp all‑purpose flour or chickpea flour
• 1 tbsp cornstarch.. 1 tsp ground cumin.. ½ tsp sweet paprika.. ½ tsp turmeric
• Sea salt and freshly ground black pepper, to taste
• 1–2 tbsp cold water or plant milk, only if needed to bind
• 2 tbsp sesame seeds (optional, for coating)
• Neutral oil for shallow frying
• #Optional Dipping Sauce;
• 4 tbsp vegan mayonnaise or thick coconut yoghurt
• 1 tsp lemon juice.. 1 tbsp chopped fresh herbs.. Pinch of paprika

👩‍🍳 Instructions

1. 1

   Prep the base: Place the well‑drained chickpeas in a food processor and pulse briefly — do not puree completely; keep some texture for a better bite. Transfer to a large mixing bowl.

2. 2

   Mix flavours: Add the chopped onion, garlic, bell pepper, fresh herbs, flour, cornstarch, spices, salt, and pepper. Mix thoroughly with your hands until everything binds together evenly. If the mixture feels too dry, add only 1–2 tablespoons of liquid — it should hold its shape without being sticky or wet.

3. 3

   Shape: Take small portions of the mixture and roll them into smooth, round balls with your hands. Roll lightly in sesame seeds if using, and place on a plate or board.

4. 4

   Fry: Heat a generous layer of oil in a frying pan over medium heat. Fry the fritters in batches for 3–4 minutes per side, turning carefully, until deep golden and crisp all over. Do not overcrowd the pan. Remove and drain well on kitchen paper.

5. 5

   Serve: Enjoy warm with your choice of dipping sauce, fresh salad, or simply on their own.