Armenian Chickpea-Potato Fritters
- 1 cup dried chickpeas
- 2 pounds russet potatoes
- 2 T tahini (optional, omit to reduce fat)
- 2 t. salt
- 1 t. paprika
- ¼ t. cayenne (or to taste)
- chaiman paste for serving
Soak the chickpeas overnight. Drain, rinse, and place in a pot or pressure cooker with ample water to cover. Cook until very soft, about 2 hours on the stovetop or 18 minutes under high pressure. Drain, reserving 1 cup of the cooking water. Mash the chickpeas by hand or process in a food processor with the reserved cooking water until smooth.
Meanwhile, peel the potatoes and cut into chunks. Place in a pot with water to cover, bring to a boil, and cook until tender. Drain off most of the excess water and mash.
Combine mashed chickpeas, mashed potatoes, tahini (if using), salt, paprika, and cayenne, adding more water if the mixture is too dry. Drop by large spoonfuls onto a hot nonstick griddle or frying pan, and flatten slightly with spatula. Cook, turning once, until lightly browned on both sides.
Serve warm with chaiman paste, if desired.
Chaiman Paste
A traditional Armenian spice paste made from fenugreek and paprika. Used as both a seasoning and a condiment.
3 t. ground fenugreek
3 t. paprika
½ t. cumin
½ t. black pepper
¼ t. cayenne
¼ t. ground allspice
½ t. salt
3 T white vinegar
Combine all ingredients and mix well, adding more vinegar if necessary to achieve the desired consistency.
Adapted from Victoria Jenayan Wise, The Armenian Table
Return to Mediterranean Recipes |
|