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/ Beignet De Pois Chiche



Beignet De Pois Chiche

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  • 2 1/2 pounds Flour
  • 2 ounces Sugar
  • 1/3 ounce Salt
  • 1/3 ounce Baking Powder
  • 1 1/4 pounds Eggs
  • 2 fluid ounces Canola Oil
  • 1 7/8 pints Milk
  • 1/3 fluid ounce Vanilla
  • 3 3/4 cups Furmano's Chick Peas, Drained & Pureed
  • 3 3/4 cups Sweet Potatoes, Diced & Blanced for 5 min.
  • 3 3/4 cups Gala Apples, Peeled, Cored & Diced
  1. In a large bowl, combine Flour, Sugar, Salt, and Baking Powder. Mix to blend.
  2. In a separate bowl, wisk together Eggs, Milk, Canola Oil, and Vanilla.
  3. Slowly pour the wet ingredients into the dry ingredients. Mix to incorporate together. Once blended stop mixing. Refrigerate for 30 minutes before using.
  4. Heal oil to 375* to prepare to fry.
  5. Just before cooking time, mix Furmano's Chick Peas, Diced Sweet Potatoes, and Diced Apples into batter. Using a scoop or spoon, drop batter into oil and fry until golden brown. Size should be determined by need.
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