Spanish Chickpea Fritters with Romesco Sauce

Big Vegan Spanish Chickpea Fritters from Robin AsbellThe tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These fritters are flecked with spinach and when you dip them in a roasty romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell. 

Serves: 4

  • 1 cup chickpea flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup chopped fresh spinach
  • 3 garlic cloves, slivered
  • 1⁄8 teaspoon baking soda
  • 3/4 cup canned chickpeas, drained
  • 2 small scallions, chopped
  • 1 cup extra-virgin olive oil
  • 3/4 cup Romesco Sauce (see recipe below)

Preheat the oven to 200° F. (for keeping the fritters warm if you will not be eating them immediately). Set out a large, cast-iron frying pan and a baking sheet/tray lined with three layers of paper towels/absorbent paper for draining them.

In a large bowl, whisk together the chickpea flour, salt,and cumin, then add 3/4 cup hot water a little at a time, and stir to make a smooth paste. It should be about as thick as pancake batter. Let stand for 1 hour to hydrate the flour.

Stir the spinach, garlic, and baking soda into the batter, then stir in the chickpeas and scallions.

Pour the oil into the frying pan and turn the heat up to medium-high. Heat until a drop of batter sizzles in it (about 350°F). When the oil is hot, stir the batter and ladle scant 1/4 cup portions into the hot oil.

When the oil starts to sizzle again, lower the heat to medium. Cook until the fritters are bubbling and browned, about 3 minutes per side. Drain on the paper towels/absorbent paper. Serve hot with the romesco sauce for dipping.

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Romesco Sauce

Romesco is the perfect topper for all sorts of Spanish-flavored items, from tapas like roasted potatoes to Spanish Tortilla. It’s a great change from tomato-based sauces, with sweet peppers and almonds that nourish your very essence.

Makes: 1½ cups

  • 3 tablespoon extra-virgin olive oil, plus extra as needed
  • ½ cup slivered almonds
  • Three 1-inch slices white baguette
  • 2 garlic cloves, peeled
  • 2 large roasted red peppers, peeled
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoon paprika
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon salt

In a large sauté pan, heat the oil over medium heat, then add the almonds and baguette pieces. Stir, cooking until the nuts are golden and the bread is toasted, about 5 minutes.

In a blender or food processor, mince the almonds, bread, and garlic. Add the peppers, parsley, and paprika and process to make a paste. Add the vinegar and salt and process, then drizzle in more oil 1 tablespoon at a time to make it the desired consistency. If you are cutting back on oil, stir in water to thin it.

Robin Asbell is a cookbook author, culinary instructor, speaker, and chef. Visit her at her web site, Robin Asbell. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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7 comments on “Spanish Chickpea Fritters with Romesco Sauce

  1. Heather

    This looks wonderful. I love your recipes, but with all due respect, I find your site almost unreadable because of the annoying ads. If they’re not netting you much profit, perhaps you would consider dropping them (say in favor of links to your books instead?).
    At any rate, thanks for the lovely recipes.

  2. Nava

    Hi Heather — in an ideal situation, I wouldn’t run ads on VegKitchen. I ran the site for 14 years without compensation. But running a gigantic site like this entails a number of costs — hosting; occasional maintenance and upgrades by my webmaster; the cost of sending out the e-newsletter; having an assistant to help upload all the guest content and reviewing books we’re constantly getting from publishers and authors; and help with VK’s Facebook page. So the ads are truly helpful and allow me to continue to grow the site, otherwise, these considerable costs would come out of my own pocket.

    I hope you can look past the ads — we’ve tried to design the pages so they’d be as unobtrusive as possible (there are also links to Amazon, and those are helpful too but wouldn’t be nearly enough to defray the expenses) — and continue to visit and enjoy all the content. Thanks for your comment and I hope this helped explain the reasoning behind the ads.

  3. Nava

    Stephanie, I had real pause as far as posting this recipe, contributed by Robin Asbell, because of the intense frying. I was actually thinking of testing a baked version. I don’t see why it wouldn’t work. If you try it, can you let us know how it works out?

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