Garbanzo Bean and Potato Fritters with Red Bell Pep

Name: Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces white potatoes (about 3 medium); 3/4 cup chopped leek (white and pale green parts only); 1/3 cup chopped fresh cilantro; 2 1/4 cups drained canned garbanzo beans (chickpeas; about 1 1/2 15-ounce cans); 3 large garlic cloves; 1 1/2 teaspoons ground cumin; 1 1/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon baking powder 3 tablespoons plus additional all purpose flour; Vegetable oil (for frying); Red Bell Pepper Harissa

Servings: persons

18 ounces white potatoes (about 3 medium)
3/4 cup chopped leek (white and pale green parts only)
1/3 cup chopped fresh cilantro
2 1/4 cups drained canned garbanzo beans (chickpeas; about 1 1/2 15-ounce cans)
3 large garlic cloves
1 1/2 teaspoons ground cumin
1 1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking powder 3 tablespoons plus additional all purpose flour
Vegetable oil (for frying)
Red Bell Pepper Harissa

1
Cook potatoes in pot of boiling salted water until tender.
2
Drain; refrigerate until cold,about 30 minutes.
3
Peel potatoes; grate coarsely into large bowl.
4
Mix in leek and cilantro.
5
Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth.
6
Stir into potato mixture.
7
Mix in 3 tablespoons flour.
8
Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter.
9
Place on lightly floured baking sheet.
10
Repeat with remaining mixture, forming about 24 fritters.
11
(Can be made 1 day ahead.
12
Sprinkle lightly with flour.
13
Cover and refrigerate.)
14
Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch.
15
Heat over medium heat until sprinkle of water sizzles in oil.
16
Coat each fritter with flour.
17
Fry fritters until brown, about 3 minutes per side.
18
Transfer to paper towels; drain.
19
Overlap 3 fritters on each plate.
20
Spoon Red Bell Pepper Harissa alongside.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 ounces white potatoes (about 3 medium), 3/4 cup chopped leek (white and pale green parts only), 1/3 cup chopped fresh cilantro, 2 1/4 cups drained canned garbanzo beans (chickpeas; about 1 1/2 15-ounce cans), and more.

Yes, Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions