Chickpeas for the Arabs are synonymous with health and pleasure. In the Eastern Arab World, peasants are convinced that chickpeas have qualities that give them the essential energy necessary for their lives of toil. In the North African countries, where they too are employed extensively in cooking for their taste and dietary benefits, many there also believe that chickpeas increase the energy, and even sexual desires, of both men and women. The sixteenth-century North African Arab writer Shaykh ’Umar Abu Muhammad suggested chickpeas as a cure for impotence and a first-rate sexual stimulant. One way or another, this pulse has its benefits and it is up to whoever eats Baqoura to decide the value of the chickpeas. These chickpea fritters, popular in Oman, most likely originated in India where they are known as Pakora. The Indian version includes hot chili peppers, at times, replacing the
ground red pepper and cumin or curry, while the Arab Gulf fritter is made distinct by its use of Arabian Gulf Spice Mix. No matter what type, they should be eaten immediately once they are fried to maintain their crunchy exterior and soft interior. These can be served as a main dish along with Creamy Cucumber and Bell Pepper Salad.

Makes about 24 fritters

PREP TIME: 20 minutes
RESTING TIME: 1 hour
COOKING TIME: 30 minutes

INGREDIENTS

• Oil, for deep-frying

FOR FRITTER DOUGH:

• 11/2 cups (115 g) chickpea flour
• 10 green onions (scallions), trimmed and finely chopped
• 1 cup (255 g) canned stewed tomatoes
• 1 potato, peeled and grated
• 1 large egg, beaten
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon Arabian Gulf Spice Mix (Baharat)
• 1/4 teaspoon ground red pepper (cayenne)
• 1/2 cup (125 ml) water

INSTRUCTIONS

1. Combine all the ingredients for the Fritter Dough in a mixing bowl, and mix thoroughly to create a smooth batter. Add a little more water or chickpea flour, if necessary, to create a pancake batter-like consistency. Cover and allow to stand at room temperature for 1 hour.
2. Pour about 2 inches (5 cm) of oil into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively, you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
3. Gently drop tablespoons of the Fritter Dough into the hot oil and deep-fry the fritters in batches until they turn golden brown, turning them over once. Do not overcrowd the pan. While deep-frying between batches, re-check the temperature to make sure it’s still between 345° and 375°F (175° and 190°C). (You may need to let the oil re-heat between batches.)
4. Remove with a slotted spoon and drain on paper towels. Serve warm as an appetizer or as a main course.