Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mash 2 cups of cooked chickpeas in a large bowl with a fork until mostly smooth but still retaining some texture.

2. 2

   To the mashed chickpeas, add 0.5 finely minced red onion, 2 tablespoons of aji amarillo paste, 2 minced garlic cloves, 0.25 cup of chopped cilantro, 0.5 cup of all-purpose flour, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing until well combined.

3. 3

   Form the chickpea mixture into 16-18 small patties, approximately 2 inches in diameter and 0.5 inch thick.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C) using a kitchen thermometer.

5. 5

   Carefully deep-fry the chickpea patties in batches for 3-4 minutes per side, or until they are golden brown and crispy, then remove them with a slotted spoon and drain on paper towels.

6. 6

   For the sauce, blend 3 tablespoons of aji amarillo paste, 0.75 cup of crumbled queso fresco, 0.5 cup of evaporated milk, 1 minced garlic clove, 1 tablespoon of lime juice, and 3 saltine crackers in a blender until smooth, adjusting with a pinch of salt to taste.

7. 7

   Serve the hot Peruvian Chickpea Fritters immediately alongside the creamy Aji Amarillo sauce for dipping.