Chick-pea fritters

Preparation info

  • Makes 16: serves


    , depending on accompaniments
    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

These little knobbly fritters made from chick-peas are on sale at cooked food stalls all over Israel (made with dried white broad beans they are equally popular in Egypt). They are stuffed into half a Pitta Bread with various salads and a good dab of Hummus or a peppery sauce. Then you walk away, perhaps into the market, eating as you go, with juices trickling down your chin if you aren’t used to coping with a bulgy Pitta