Sorry about the extended silence.
But it seems that celebrating Christmas and New Years has taken my full attention. Don’t get me wrong, there’s been plenty of cooking happening in our kitchen, but most of the recipes have been repeats.
For Christmas Eve Eve dinner with Jason’s family, we made a full TIMT menu: a simple green salad, no knead bread, tomato bisque, trout with braised turnips and swiss chard, Harissa carrots, and Russian honey cake.
For New Year’s Day dinner with my family, we also did a lot of repeats: a simple green salad to start, salmon and leek soup, apple cider brined pork chops, and Harissa carrots (again). For dessert, we had cinnamon ice cream with brandy prunes and ricotta stuffed dates.
But now I’m finally bringing you something new. New and healthy considering that, if you’re anything like me, you’ve had your fill of big dinners and constant dessert eating.
These dijon chickpea fritters are pretty straightforward to make. Just mash up your chickpeas with some onions and garlic. Add a bunch of dijon mustard, an egg, and a little flour to help bind the fritters together, and throw them in a hot pan with canola oil. Once you’ve got them browned on both sides, just top them with the simple aioli.
You can serve these as an entree for two with a nice green salad on the side or as an appetizer for a bigger group.
- 1 15 oz can chickpeas, rinsed and drained
- ½ medium yellow onion, minced
- 3 garlic cloves, minced
- 2 tablespoons Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 egg
- 2-3 tablespoons all purpose flour
- canola oil
- ⅓ cup mayonnaise
- 2 tablespoons Harissa
- In a large bowl, mash chickpeas with the back of a wooden spoon or a potato masher until they are completely broken down. Add onion, garlic, egg, mustard, salt, and pepper. Mix until fully combined. Add flour, one tablespoon at a time, until there is no visible liquid but it is still relatively wet.
- Heat canola oil in a cast iron skillet. Using your hands, form 6-8 fritters and drop them into the hot oil. Cook on each side for 3-6 minutes, until nicely browned, then flip and repeat on remaining side.
- Meanwhile, stir together mayonnaise and Harissa.
- Serve fritters with Harissa aioli.