Fried Egg Bread

This Middle-Eastern-inspired dish transforms simple pantry staples into a satisfying meal. The star is a savory fritter made from mashed chickpeas, fresh grated onion, and carrot, bound with egg and spiced with cumin. Shallow-fried until golden and crisp, these fritters offer a delightful contrast of textures. Served nestled inside warm, halved pita bread pockets, they make for a hearty vegetarian option. The dish is aromatic, flavorful, and comes together quickly, making it perfect for a quick lunch or a light dinner. It pairs wonderfully with a side of fresh salad or hummus.

Cuisine: Middle Eastern

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 311.4

Dietary: Vegetarian

Description

This Middle-Eastern-inspired dish transforms simple pantry staples into a satisfying meal. The star is a savory fritter made from mashed chickpeas, fresh grated onion, and carrot, bound with egg and spiced with cumin. Shallow-fried until golden and crisp, these fritters offer a delightful contrast of textures. Served nestled inside warm, halved pita bread pockets, they make for a hearty vegetarian option. The dish is aromatic, flavorful, and comes together quickly, making it perfect for a quick lunch or a light dinner. It pairs wonderfully with a side of fresh salad or hummus.

Ingredients

2 X 400g cans chickpeas, drained and rinsed
1 Onion, grated
1 Egg
1 teaspoon Cumin seeds
2 Tablespoons plain flour
4 Pita bread pockets, halved
1 Large carrot, peeled and grated
1/2 cup Flat-leaf parsley leaves, chopped
Vegetable oil, for shallow-frying

Directions

1
Drain and rinse the chickpeas, then place them in a large bowl.
2
Mash the chickpeas roughly with a fork or potato masher, leaving some texture.
3
Add the grated onion, grated carrot, chopped parsley, cumin seeds, flour, and egg to the chickpeas.
4
Mix all ingredients thoroughly until a consistent, sticky mixture forms.
5
Heat a generous amount of vegetable oil in a large frying pan over medium heat.
6
Form the mixture into small, flat patties, approximately 2 inches in diameter.
7
Fry the patties in batches for 3-4 minutes per side until golden brown and crispy.
8
Remove fritters from the pan and drain on paper towels.
9
Toast the pita bread halves lightly if desired.
10
Place one or two warm fritters inside each pita pocket and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 311.4kcal

% Daily Value *
Total Fat 5.1g8%
Saturated Fat 1.1g6%
Cholesterol 46.6mg16%
Sodium 347.1mg15%
Total Carbohydrate 53.0g18%
Dietary Fiber 6.3g26%
Sugars 6.4g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, substitute the plain flour with chickpea flour or a gluten-free all-purpose blend.

You can add spices like paprika, chili powder, or garlic powder to the mixture for extra flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness.

If the mixture is too wet to hold its shape, add an extra tablespoon of flour. If too dry, add a splash of water or another egg.

Serve with tahini sauce, hummus, or a simple yogurt dip for added richness.

Keywords: chickpea fritters, middle eastern, vegetarian, pita pockets, quick lunch, shallow fried, cumin, onion, carrot, egg, flour, crispy, hearty, homemade, simple, flavorful, pantry staples, golden brown

Read it online: https://www.chefs-mate.com/recipe/fried-egg-bread-8/