Purslane Recipe is a wholesome snack that is air-fried to an irresistible goodness. These golden fritters are a vibrant twist to the traditional falafel. These Middle Eastern-inspired snacks are packed with protein from the chickpeas and fava beans and seasoned with aromatic chili flakes and freshly milled peppercorns. Fresh purslane adds a bright lemony tang with a subtle crunch, making each bite zesty and earthy. Serve them with a homemade yogurt dip garnished with chopped garlic scapes for a healthy snack!
Purslane was just another weed in my garden with dandelions and nettles. I didn’t pay much attention to them, except to weed them out easily. When I spotted them at my local farmers’ market, I was surprised to hear that they were edible.
As I researched and learned more about its nutritional profile and culinary potential, I set out to create this Purslane Recipe. Its impressive health benefits changed my perspective on this weed. Ever since, I have added it to soups, stews, and salads.
What is purslane?
Purslane is a green leafy plant that is commonly considered a weed. These low-growing, spreading plants can be seen in gardens or on sidewalks. They are native to Asia, the Mediterranean, and the Middle East.
Purlane’s stem is red or pinkish, while the thick succulent leaves are tangy with a lemony taste. These edible plants are highly nutritious. They are rich in omega-3 fatty acids, vitamins A and C, antioxidants, and minerals such as magnesium, calcium, and iron.
Other uses for purslane:
After making these fritters with my Purslane recipe, I decided to add it to salads with fruits, soups, and stews, and even stir-fry it with vegetables.
Frequently Asked Questions:
1. Can I deep-fry the fritters?
If deep frying the fritters using this Purslane recipe, please ensure that the batter is slightly thicker to prevent them from absorbing too much oil. Deep or shallow fry on medium heat to allow the fritters to cook through and become crispy on the outside.
2. How do I make the fritters crispier?
Add a tablespoon of rice flour and/or breadcrumbs to the batter and air fry them without overcrowding the tray. Reheat the fritters at 375 degrees F in the air fryer for 2-3 minutes to make them crispier.
3. Can I use cooked chickpeas?
Dried chickpeas that have been soaked overnight and cooked until tender can also be used in this Purslane Recipe.
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Ingredients:
- Dried chickpeas: soaked overnight (or use canned chickpeas)
- Fresh fava beans: (or use dried fava beans soaked overnight
- Purslane leaves
- Spices: chili flakes, peppercorns
- Shallot
- Lime juice
- Garlic
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to use my Purslane Recipe to make fritters:
- Grind the ingredients in a blender with a tablespoon of water until slightly coarse. Cover the batter with cling film and refrigerate it for 10 minutes.
2. Remove the batter from the refrigerator. Using a 1″ cookie scoop, spoon dollops of the batter into the muffin tray misted with olive oil. Mist some olive oil on top of each dollop and air fry them. Flip the fritters over and air fry again until browned on top.
3. Let the fritters cool for 5 minutes, and remove them from the tray. Serve with the yogurt dip spooned on top and garnish them with sliced garlic scapes.
Tips:
- If using dried fava beans, soak them overnight.
- Use a nonstick muffin tray to allow for easy removal of fitters.
- Feel free to use hummus, tahini, or the yogurt dip given in the recipe card.
- Purslane stems can also be used in this recipe. Discard any thick or woody stalks.
- To make the yogurt dip, whisk ½ cup of Greek yogurt with three tablespoons of olive oil, a pinch of salt, pepper, and one tablespoon of chopped garlic scapes.
Serving suggestion:
Serve these fritters, made with my Purslane Recipe, with a yogurt dip made by whisking Greek yogurt with olive oil and garlic scapes, which is seasoned with salt and pepper. Feel free to serve them with hummus or tahini.
Storage:
The batter made with the Purslane Recipe can be refrigerated for a week or frozen for one month. The fritters can be refrigerated for 2-3 days or frozen in airtight containers for three months. Gently reheat at 350 degrees F in an air fryer for 5-6 minutes after thawing them.
Other snacks that you might like:
Purslane Recipe
Equipment
- 1 Blender
- 1 air fryer
- 1 muffin tray small
Ingredients
- ½ chickpeas soaked
- ¾ cup fava beans fresh
- 1 shallot
- ½ cup purslane
- 2 tsp lemon juice
- ¼ tsp chili flakes
- ¼ tsp pepper
- 1 clove garlic
- ½ tsp salt
- 2 tbsp olive oil extra virgin
Instructions
- Prepare the ingredients. Soak the dried chickpeas overnight or use canned chickpeas. Drain the water thoroughly before grinding the chickpeas.
- Grind the ingredients in a blender with a tablespoon of water until slightly coarse. Cover the batter with cling film and refrigerate it for 10 minutes.
- Remove the batter from the refrigerator. Using a 1" cookie scoop, spoon dollops of the batter into the muffin tray misted with olive oil. Mist some olive oil on top of each dollop and air fry them at 375 degrees F for 15 minutes. Flip the fritters over and air fry them at 350 degrees F for 9-10 minutes or until browned on top.
- Let the fritters cool for 5 minutes, and then remove them from the tray. Serve with the yogurt dip spooned on top and garnish them with sliced garlic scapes.
Notes
- If using dried fava beans, soak them overnight.
- Use a nonstick muffin tray to allow for easy removal of fitters.
- Feel free to use hummus, tahini or the yogurt dip given in the recipe card.
- Purslane stems can also be used. Discard any thick and woody ones.
- To make the yogurt dip, whisk ½ cup of Greek yogurt with 3 tablespoons of olive oil, a pinch of salt, pepper, and 1 tablespoon of chopped garlic scapes and set it aside.
Nutrition
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