Kotlet Arabi (کتلت عربی) — Spiced Chickpea & Bell Pepper Fritters

• 200 gDried chickpeas (soaked overnight and drained)
• 1 gBaking soda (optional; helps soften chickpeas during soaking)
• 200 gRusset potato (peeled and grated on the fine side)
• 150 gYellow onion (grated; squeeze out excess juice)
• 120 gRed bell pepper (finely diced (3–4 mm))
• 80 gGreen bell pepper (finely diced (3–4 mm))
• 2 eachLarge eggs (lightly beaten)
• 7 gFine salt (about 1 1/4 tsp; adjust to taste)
• 2 gGround black pepper (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 25 gAll-purpose flour (about 3 Tbsp; helps bind and crisp)
• 120 mlVegetable oil (for shallow-frying; add more as needed)

Instructions

1. 1

   Soak the chickpeas: rinse dried chickpeas, then cover with at least 3 times their volume of cold water. Stir in baking soda (optional). Soak 10–12 hours at cool room temperature, then drain and rinse well. This long soak ensures the patties cook through quickly without turning dry.

2. 2

   Grind the chickpeas: add drained chickpeas to a food processor. Pulse 20–30 times, scraping the bowl, until the mixture looks like coarse wet sand with no whole chickpeas remaining. Do not puree smooth; a slightly coarse grind creates a nutty interior and helps the kotlets hold together.

3. 3

   Prepare the vegetables: grate the onion and squeeze firmly in a clean towel until it stops dripping. Grate the potato finely (do not squeeze). Dice both bell peppers very small (3–4 mm). Keeping the pepper dice small prevents cracking and helps the patties fry evenly in 3–4 minutes per side.

4. 4

   Mix and rest: in a bowl, combine ground chickpeas, grated potato, squeezed onion, diced bell peppers, eggs, salt, black pepper, turmeric, and flour. Mix 60–90 seconds until cohesive. Cover and refrigerate 20 minutes to hydrate the flour and firm the mixture for cleaner shaping.

5. 5

   Shape and preheat oil: divide mixture into 8 portions (about 70–80 g each). Press into 1.5 cm-thick oval patties. Heat vegetable oil in a heavy skillet over medium heat to 175–180°C (350–355°F). The oil should shimmer; a small dab of batter should sizzle steadily, not smoke.

6. 6

   Fry in batches: place 3–4 patties in the pan without crowding. Fry 3–4 minutes on the first side until deep golden, then flip and fry 3–4 minutes more. If browning too fast, lower heat slightly. Transfer to a rack or paper towels; rest 3 minutes before serving for best texture.