Tunisian Cauliflower Fritters with Meatballs
A Tunisian one-pot dish combining pan-fried cauliflower fritters, spiced beef meatballs, and chickpeas in a rich tomato sauce infused with cumin, coriander, and turmeric. The crispy fritters are added at the end to soak in the sauce without breaking. Traditionally served hot with bread.
Ingredients
- 6 tomatoes, medium, diced
- 1 onion, diced
- 7 oz chickpeas, soaked overnight
- 6 tbsp olive oil, for sauce
- 1 tbsp tomato paste
- 1 tbsp turmeric
- 1 tsp chili powder
- 1 tbsp coriander-caraway blend, Tunisian spice mix
- salt, to taste
- pepper, to taste
- 12 oz beef, ground
- 1 ½ oz parsley, finely minced
- 2 cloves garlic, finely minced
- 1 tsp red chili powder
- 1 tbsp coriander-caraway blend, Tunisian spice mix
- 1 tbsp dried mint
- 1 tbsp olive oil, for meatballs
- 1 tbsp breadcrumbs
- 1 cauliflower, medium, cut into florets
- 2 eggs
- 8 tbsp flour, level
- 7 tbsp milk
- salt, to taste
- pepper, to taste
- oil, for deep frying
- 1 green chili, optional, added with fritters(optional)
Instructions
- 1
Boil salted water in a large pot and cook medium cauliflower florets for about ten minutes until tender but not soft. Drain and reserve the cooking water.
- 2
Sauté diced onion and soaked chickpeas in olive oil in a large pot until onion turns translucent.
- 3
Add diced tomatoes and cook over high heat until all tomato liquid evaporates.
- 4
Add tomato paste, spices, salt, and pepper. Cook over high heat for five minutes.
- 5
Add 750 ml reserved cauliflower cooking water, cover, and simmer over medium heat.
- 6
Mix beef, parsley, garlic, red chili, spice blend, salt, pepper, dried mint, olive oil, and breadcrumbs. Form into balls about three centimeters in diameter.
- 7
Add meatballs to the tomato sauce and cook over medium heat.
- 8
Whisk eggs, milk, flour, salt, and pepper in a bowl. Dip cauliflower florets in batter and deep-fry in oil until golden.
- 9
Once chickpeas and meatballs are cooked through, add fried cauliflower fritters and a green chili to the sauce. Simmer for ten minutes without stirring.
- 10
Serve hot in bowls with bread.
Tips
Do not overcook cauliflower florets in the initial boil; they are fried later and finish cooking in sauce.
Reserve cauliflower cooking water to build sauce flavor.
Form meatballs by pressing firmly with hands to hold together.
Keep sauce slightly liquid before adding fritters so they absorb flavor without disintegrating.
Do not stir after adding fritters to avoid crushing them.
Good to Know
Refrigerate in airtight container up to three days. Reheat gently on stovetop with splash of water.
Prepare meatballs and tomato sauce base one day ahead. Fry cauliflower and finish assembly shortly before serving.
Hot in bowls with crusty bread to soak sauce.
Common Mistakes
Do not overboil cauliflower initially to avoid mushy fritters.
Do not skip reserving cooking water to avoid thin, flavorless sauce.
Do not stir vigorously after adding fritters to avoid breaking them apart.
Do not add fritters too early to avoid them dissolving into sauce.