Ingredients
Chickpea Fritters
- 250 g (about 1 1/4 cups) dried chickpeas, soaked for at least 12 hours (yields about 500 g / 2 1/2 cups soaked)
- 1 large garlic clove
- 3 tbsp chickpea flour
- About 1–1 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tbsp grated ginger
- 3/4 cup finely chopped green onions (about 2)
- 3/4 cup finely chopped cilantro (about 1 bunch)
- 1/4 cup white sesame seeds (untoasted)
- 1 1/2 tbsp gochugaru (Korean chili flakes)
- Oil for frying
Gochujang Sauce
- 1 tsp grated ginger
- 1 garlic clove, grated
- 2 tbsp gochujang (1–2 tbsp depending on desired heat)
- 1 tbsp light soy sauce
- 2/3 cup water
- 1/2 tsp sugar
- 1 tbsp rice vinegar
- Salt to taste
- Neutral cooking oil
Slurry:
- 1/2–1 tsp potato starch
- 1 tbsp water
Spicy & Tangy Cucumber Salad
- 1 medium cucumber (about 300 g)
- 1 small garlic clove, grated (optional)
- 1/2 tsp salt
- 1–1 1/2 tsp light soy sauce
- 1/2 tbsp toasted sesame oil
- 1 tsp sugar
- 1/2 tbsp gochugaru
- 1 tbsp toasted white sesame seeds
Falafel Plate Inspired by Korean Flavors
Crispy chickpea fritters served with a spicy gochujang sauce and a tangy, flavorful cucumber salad. For a variation, you can easily turn it into a wrap.
Chickpea Fritters
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Finely chop the green onions and cilantro.
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Attach the Mincer with the 4.5mm grinding disc to your Assistent stand mixer.
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Grind the soaked chickpeas.
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Add remaining ingredients to the ground chickpeas and mix thoroughly.
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Shape into 20 flat patties (about 30 g / 1 oz each).
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Heat plenty of oil for the fritters to float while frying. Fry at 350–355°F (175–180°C) for about 4 minutes, until golden brown. Do not overcrowd the pot. Transfer to a wire rack and let rest for a minute before serving.
Gochujang Sauce
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Heat a little cooking oil over medium heat and sauté the ginger and garlic.
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Add remaining ingredients and bring to a quick boil. Stir in the slurry to thicken the sauce and let it heat through. Adjust seasoning with salt if needed, then set aside. Reheat gently before serving.
Spicy & Tangy Cucumber Salad
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Slice the cucumber into thin slices and let it sit with salt for 20–30 minutes.
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Combine the remaining ingredients and toss with the cucumbers. Set aside until serving.
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For serving: Cooked rice, fresh chopped cilantro, and green onions.
