A spin and elevation of jalapeno poppers, the Chickpea Popper is a blend of harmonious ingredients in one delicious bite. Well maybe two bites :). Fresh veggies, herbs, and chickpeas are combined to form a dough, rolled into balls, and deep fried for a tasty treat sure to satisfy the taste buds. We recently enjoyed these with rice, lentils, and mustard greens for a dinner my lord raved about (pictured below)! Serve as an appetizer or add to your dinner meal and enjoy!
2 – 15.5 ounce cans of chickpeas
1 cup shredded zucchini
1 cup shredded sweet potato
1 jalapeno, diced fine
1 shallot, diced fine (sub half of a yellow onion if necessary)
3 cloves of garlic, grated
2 tablespoons ground cumin
2 tablespoons cilantro, chopped
2 sprigs of green onion, chopped fine
1.5 cups of shredded cheese
Juice of 1 lime
1 second splash of almond milk
Seasoned flour for dredging (see Step 7)
1 teaspoon Salt of the Earth
1 teaspoon paprika
1 teaspoon Badia Sazon Complete
- Open cans of chickpeas and drain. Rinse chickpeas and add to a medium-large sized bowl.
- Add all remaining ingredients, EXCEPT the cheese, and stir to combine.
- Transfer mixture to food processor and blend until smooth. You are looking for the consistency of mashed potatoes. If you don’t have a food processor, mash by hand, doing your very best to make smooth. A few chunky bits will be divine, so don’t sweat it too much!
- Add cheese and stir into mixture.
- If you have time, set mixture in fridge for 2 hours to cool and solidify. If you can’t spare the time, it is perfectly okay to proceed to step five (5).
- Roll batter into small balls, immediately transferring each ball to the egg wash (egg and milk) once rolled.
- Transfer to the seasoned flour and coat completely. I add Salt of the Earth, paprika, Badia Sazon Complete and ground black pepper to flour to create my seasoned flour.
- Drop into deep fryer and cook until golden brown. Be sure the ball doesn’t stick, shaking the basket periodically. If pan frying, be sure to rotate every minute or so to make golden brown on all sides.
- Remove browned poppers from the oil and drain on a plate lined with paper towel.
- Enjoy as is, or with yummy Peruvian yellow sauce for a big time treat!
These hold up extremely well overnight, making them a perfect finger food for Sabbaths as well.
Tip: I use a small ice cream scoop to make my poppers uniform (pictured below).
My lord’s house recently enjoyed these as part of a vegetarian meal shown here. It was delicious! I hope this inspires your foodie adventures!