OMG. If I could change the way I see things, maybe I could cook like you. You are the cook I would love to be.
Chick pea fritters - water, chick pea flour, salt
I know I would love these.
Tanna | Homepage | 02.28.07 - 9:52 am | #

I shall cook those fritelle as soon as I can get hold of the chick pea flour. I love chick peas, but never cooked with the flour.
Darn, I am really hungry right now, getting hungrier by the minute.
Merisi's Vienna | Homepage | 02.28.07 - 12:33 pm | #

Beautiful images.You are very talented.
Aiste | Homepage | 02.28.07 - 2:21 pm | #

I don't know how you manage to post something new and wonderful everyday! Looks great!
brilynn | Homepage | 02.28.07 - 4:00 pm | #

hi
i call chickpeas fritters with tomatoes as tomato omelette i have done a post on that on my blog.
do try your fritters with chopped onions i am sure it will enhance the taste.
pls do try it sometime and let me know.
photographs where really great
thanks for such great photos
mahek | Homepage | 02.28.07 - 7:30 pm | #

Bee-yoo-ti-full!!!
I have chick pea flour, and it's actually fresh. Mm, this is divine.
For anyone who is unsure, "rucola" is known as arugula in the US.
cookiecrumb | Homepage | 02.28.07 - 7:32 pm | #

uh... this looks good... but... where is the FOOD part of it?


The County Clerk | Homepage | 02.28.07 - 8:53 pm | #

Oh my, great food and great idea to pair it up with, is it ricotta or mozzarella?
Eszter | Homepage | 02.28.07 - 11:20 pm | #

I can't remember if I posted this before- but I tried a recipe once that cooked the chickpea flour with water like a polenta and then baked it to form a creamy savory cake, have you ever tried this?
Callipygia | Homepage | 03.01.07 - 1:03 am | #

Oops, it's goat's cheese, I go and answer my own questions....
Eszter | Homepage | 03.01.07 - 1:45 am | #

It sounds delicious and really simple. I don't have chick pea flour handy, but I'm sure going to get some!
anna maria | Homepage | 03.01.07 - 5:47 am | #

What a terrific, inviting and easy receipe to try, can't wait. This is a perfect example of one of the reasons I encourage people to read bloggs like yours!
Therese | 03.01.07 - 6:08 am | #

Speaking of rucola, it's so nice to hear it called that even in English. In the US for some reason it became arugola (also known as rocket), which sounds like an Italian dialect form of rucola. Oh, whatever...
anna maria | Homepage | 03.01.07 - 6:11 am | #

Oh, as soon as I have a kitchen again, this it tops of the list.
anita | Homepage | 03.01.07 - 6:25 am | #

Tanna-I'm sure you would, easypeasy and tasty! And thanks for that wonderful compliment!

Merisi- Thanks! Fortunately they are really quick to make!

Aiste-Thanks!

Brilynn-I'm surprised myself, I wonder what happens with all the food...

mahek-thanks, I always make farinata with onion so I like to vary with the fritters!

Cookiecrumb- Thanks! Or maybe rocket, the photos I see of argula shows a different form but probably they taste the same, i.e. peppery!

County Clerk- is it too girlie for you? Bang in some bacon!

eszter-no comment!

Callipygia-no, did you post it on your blog? If yes, which month?

Therese-Thanks! Nice to hear!

anna maria-this should go well with your diet!

anita-Still no kitchen??? Poor poor you!
ilva | Homepage | 03.01.07 - 10:42 am | #

This looks amazingly delicious, and the detail you captured in the photographs is simply amazing!
Ellie | Homepage | 03.01.07 - 2:51 pm | #

what a wonderful idea and tasty looking dish!
jann | Homepage | 03.01.07 - 10:15 pm | #

Mmm, Ilva, how yummy. I certainly want to make this.
Labelga | Homepage | 03.01.07 - 11:29 pm | #

Ilva, even though my Mom back in Brazil has never heard of chickpea flour, I grew up with what she calls "little fried batter"

hers were made with all purpose flour, but the whole idea was very similar to your fritters -

her favorite addition: green beans! Actually, the main purpose of the fritters was to use up leftover veggies. The combo of green beans with a little onion (sauteed until dark golden before adding to the batter) was the winner

Thanks for bringing me fond memories! I gotta try these with chickpea flour very soon!
SallyBR | 03.02.07 - 3:45 am | #

Ilva, I had the farinata in Genoa and they were delicious. I like the fact that you can improvise and 'throw' in almost anything into this!
Steven | Homepage | 03.02.07 - 7:32 am | #

Ellie-Thanks!I'll try tp participate in your event btw, if time allows that is.

jann-Thanks!

Aagje-It should be something up yur street I think! I'm happy you feel better!

SallyBR-Thank you for the great idea of green beans and leftover vegetables!

Steven-Yes it's very versatile isn't it?
ilva | Homepage | 03.02.07 - 10:26 am | #

Hmmmm...any way to make these with canned chickpeas?
Lita_Rider | 04.09.08 - 7:38 pm | #

Lita_Rider-I don't think so, you'd need the flour to keep it together.
ilva | Homepage | 04.10.08 - 11:15 am | #

we operate a 100% stone ground flour mill and produce a 100% pure Gram flour made from Desi Chickpeas. Email if anyone is interested or check our www.chanafoodproducts.com
Jagir | 03.24.09 - 4:04 pm | #