Snack

Burnt Chickpea & Tahini Fritter with Pomegranate-Walnut Molasses & Crispy Garlic

Name: Burnt Chickpea & Tahini Fritter with Pomegranate-Walnut Molasses & Crispy Garlic
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 2 servings
Ingredients: 1 can (400 g) chickpeas, drained and dried thoroughly; 60 g chickpea flour; 45 ml tahini paste; 8 cloves garlic, sliced thin; 120 ml neutral oil for frying (plus 60 ml for garlic chips); 60 g shelled walnuts, roughly crushed; 90 ml pomegranate molasses; 20 ml honey; ½ tsp ground cumin; ¼ tsp ground coriander; Pinch cayenne pepper; Sea salt, pepper; 1 tbsp pomegranate seeds (fresh arils); Fleur de sel for finishing

A single, oversized chickpea fritter—crispy outside, creamy within—sits crowned with pomegranate molasses gastrique studded with crushed walnuts and a scatter of burnt garlic chips. Tahini and chickpea flour build umami; a whisper of cumin and coriander lifts it into the Levantine register.

1387cal 57gprotein 197gcarbs 46gfat 12min prep 35min cook 2serves

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