Chickpea Fritters

1/2 pound cooked chickpeas, canned, rinsed and drained
2 eggs, separated
1/8 teaspoon salt
1 tablespoon anisette liqueur
1 tablespoon mild olive oil or vegetable oil
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon grated lemon peel
7 tablespoons flour
Oil for frying
Confectioners' sugar

Puree the chickpeas in a food processor. Beat in the egg yolks, salt,
anisette, and oil until smooth. Add the sugar, cinnamon, grated lemon
peel, and flour and pulse to blend.
In a bowl, beat the egg whites until stiff but not dry. Fold in the
chickpea mixture. Pour the oil into a skillet to a depth of at least 1
inch (or better still, use a deep-fryer) and heat until the oil quickly
browns a cube of bread. Drop the chickpea mixture by the tablespoon into
the oil and fry until golden on both sides. Drain on paper towels and dust
with powdered sugar.


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