🧆 Samian Chickpea Fritters with Fennel and Lemon

🌿 Crisp outside, aromatic and fluffy inside

Chickpea fritters are one of the most delicious ways to turn simple chickpeas into a rich and satisfying meze.

In this Samian version, fennel and fennel seeds provide a strong Mediterranean aroma, lemon adds freshness, and a little ouzo deepens the aromatic character of the mixture.

Tomato and sun-dried tomato paste add flavour and colour, while spring onions, garlic and parsley complete a fritter that is rich and full of flavour without using any animal ingredients.

👨‍🍳 Method

1. Soak the chickpeas

Place the chickpeas in a large bowl and cover with plenty of cold water.

Leave them to soak for about 12 hours.

The next day, drain them but keep some of the soaking water for later.

2. Coarsely chop the chickpeas

Place the drained chickpeas in a food processor and pulse until coarsely chopped.

Do not turn them into a completely smooth paste.

Small pieces of chickpea give the fritters a much better texture.

3. Add the onions and herbs

Transfer the chickpeas to a large bowl.

Add the spring onions, dry onion, garlic, parsley and roughly chopped fennel.

Add the crushed fennel seeds.

4. Add tomato and lemon

Add the sun-dried tomato paste and grated fresh tomato.

Add the lemon zest, salt and freshly ground pepper.

Mix very well so that the flavours are evenly distributed.

5. Add the ouzo

Pour in the ouzo and mix thoroughly.

The ouzo works naturally with the fennel and fennel seeds, adding another aromatic layer to the mixture.

6. Add the flour

Gradually add the flour and mix.

The mixture will begin to thicken and bind.

7. Adjust the consistency

Slowly add some of the chickpea soaking water.

You will need about 350 ml, but add it gradually.

Mix until you have a very thick batter that holds on a spoon rather than flowing like a liquid.

8. Heat the olive oil

Heat plenty of olive oil in a deep frying pan.

The oil should be properly hot before frying so that the fritters quickly form a crisp outer crust.

9. Fry the chickpea fritters

Drop spoonfuls of the mixture carefully into the hot oil.

Fry only a few at a time so the oil temperature does not drop too much.

Once golden on one side, turn carefully and cook the other side.

10. Drain

When deeply golden on both sides, remove with a slotted spoon.

Place on absorbent kitchen paper to drain excess oil.

🌱 Fennel and fennel seeds

Fennel is one of the key aromas of the recipe.

Fresh fennel gives a green, refreshing flavour, while crushed fennel seeds add a warmer and more intense note.

If fennel seeds are unavailable, aniseed can also be used.

🍋 Lemon and ouzo

Lemon zest adds freshness without introducing extra moisture into the mixture.

The ouzo strengthens the fennel notes and makes the aroma of the fritters more complex without dominating after frying.

🍽️ Serving

Serve the chickpea fritters hot or lukewarm with a little fresh fennel.

They pair beautifully with armogalo or strained yoghurt, which adds a cool, creamy contrast to their crisp texture.

They can be served as a meze, starter or as part of a table of vegetables, legumes and Samian dishes.