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  • Besan Flour, chickpea flour can substitute with potato starch and plain flour 80.0 g
  • Water, ice water 120.0 ml
  • Salt 2.0 g
  • pepper, To Taste



Mushroom and Chickpea Fritters and Assembly

Dominated with fresh herbs and garlic, this dish creates balance between the earthy tones of mushrooms and the creamy garbanzos. This inspirational twist to the classic falafel served with pita bread and garlic dip mayo is your next entree bestseller.



  1. Batter

    2 minutes
    1. In a mixing bowl, whisk all ingredients together. 
    2.  Keep cold until ready to use.
  2. Dip

    5 minutes
    1. Using a food processor, mix all ingredients together.
    2. Keep cold until ready to use.
  3. Garnish

    5 minutes
    1. In a bowl mix the grated tomatoes, onions, chili, cilantro, lemon juice and Knorr Aromat.
    2. Season with pepper and let the salsa cool down.
  4. Mushroom and Chickpea Fritters and Assembly

    65 minutes
    1. In a hot pan, sauté the onions until translucent and add the garlic.
    2. Add the mixed mushrooms and cook until dry (starting to fry).
    3. Add cumin, paprika, pepper and Knorr Aromat.
    4.  Set aside and let it cool down.
    5.  Add spring onions, cilantro, parsley, and mashed chickpeas.
    6. Mix really well and form into balls (30pcs).
    7. Chill for 60 minutes.
    8. Lightly flatten and dip in batter. Fry at 180c for 5 minutes or until golden and crispy.
    9. Drain in kitchen towels and keep warm.
    10. Arrange on a plate and serve with pita bread, salsa, lemon wedges and dip.