Chickpea fritters are a very tasty main course that are often made by vegans since they contain no dairy produce: the version that we propose here today is made even more delectable and tasty by the use of fresh courgette and fragrant mint. You could serve it in small portions as an appetizer, or alternatively in more generous quantities, possibly as a sandwich filling, for a healthy and tasty lunch on the hoof.
Jam with figs and mint leaves
Handmade Chocolate and Almonds Sweet Taralli
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Box for Pumi and lucky charm
Apulian black chickpea
Box Frisellina recipe, extra virgin olive oil and purée
"Cheese and black pepper" Handmade taralli
Fig jam with chocolate and grappa
Dissolve the flour in half a litre of water the night before and leave in a cool, dry place. The next day, add 400g of water, oil and salt (dissolved in the water). Make the dough and evenly distribute it on a greased baking sheet lined with baking parchment. Cut the courgettes, fry in some oil and garlic until ‘al dente’ according to taste. Combine the courgettes with the dough and the freshly chopped mint. Bake at 250 °C for 10 minutes directly on flame if you have a gas oven or at 250°C for 30 minutes on the middle shelf of a normal electric oven.
Dissolve the flour in half a litre of water the evening before, and leave overnight in a cool, dry place