#GlutenFree Chickpea Fritters for #SundaySupper

Jun 9, 2013 by

I’ve had to look into so many things with regards to how we eat our food today. With all the various food sensitivities out there, it is so important to pay attention to foods that can cause illness to you or your loved ones. I have had to learn about  Gluten from a friend of mine who is sensitive to wheat products. I was not aware of Celiac Disease/Gluten Sensitivity before my friend shared her situation with me. I was more familiar with common food allergies/sensitivities like dairy, nuts and shellfish. Today’s #SundaySupper theme is all about meals prepared for either health or dietary restrictions. So whether it be Gluten Free, Dairy Free, Sugar Free, Nut Free – we will have something to share with you today.

Our host this week is Bea from Not So Cheesy Kitchen. Bea’s blog is dedicated to sharing meals and information about a rare metabolic disorder called Classic Galactosemia. This particular disorder prevents the body from processing sugar galactose properly. Bea has been able to allow her family to thrive by preparing special meals that are free from galactose, with guidance from her metabolic clinic. Bea is a true champion! Having a restricted diet has its many challenges, but Bea manages it well and shares her recipes and experiences with us on her blog. Thank you , Bea! And Thank you for hosting this theme that is so close to your heart.

Today I am sharing with you a Gluten Free Fritter using Chickpeas, Scallions, and tomatoes. I really like fritters. There is something about them that I find so comforting. Perhaps it’s because my grandma used to make saltfish fritters for me, I’m not sure. They are so easy to make and such a practical snack. Everyone should be able to enjoy fritters of some kind. They can be served as a side dish or as a snack.


Chickpea Fritters #GlutenFree

#GlutenFree Chickpea Fritters for #SundaySupper

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4


  • 1/2 Cup Gluten Free All Purpose Flour
  • 1/2 Cup Quinoa Flour
  • 1 1/2 Tsp Gluten Free Baking Powder
  • 1/2 Tsp Salt
  • 1 Egg, lightly beaten
  • 3/4 Cup Unsweetened Almond Milk
  • 3 Large Scallions
  • 4 Campari Tomatoes
  • 1 2/3 Cups Chickpeas (Garbanzo Beans), rinsed and drained
  • 1/4 Cups Chopped Spinach
  • Sunflower Oil or Olive Oil for frying


  1. In a medium bowl, sift flours, baking powder and salt. Add milk and eggs, whisk to make a smooth batter.
  2. Fold in the scallions, chickpeas, tomatoes and spinach. Add salt and pepper to taste.
  3. In a large skillet, bring oil to medium high heat. Using a ladle, add about 3 tablespoons of the batter and cook in batches for about 3-5 minutes, then flipping until browned on the other side.
  4. Serve warmed on a bed of spinach (optional) with any creamy Gluten Free dip of choice.


I really enjoyed these chickpea fritters. It’s always great to know you can create more than just hummus with a can of chickpeas. Scallions bring a lovely flavour to the fritters and pair nicely with the Tomatoes. Any tomato will do, as long as you remove the seeds first. You only need about a cup of diced tomatoes.


Scallions, Tomatoes, Chickpeas


Chickpea Fritter Batter

#GlutenFree Chickpea Fritter Batter



I used this opportunity to use the Gluten-Free Flour that I had in my pantry. Instead of using a full cup the GF flour for this recipe, I went half and half with Quinoa Flour – another Gluten Free flour.


Chickpea Fritters #GlutenFree-9

Chickpea Fritters #GlutenFree

I also shredded a handful of spinach to give the fritters some added nutrition as well as a beautiful hint of green!

Chickpea Fritters #GlutenFree-10

#Gluten-Free Chickpea Fritters


Chickpea Fritters #GlutenFree-13

#Gluten-Free Chickpea Fritters


I’m very happy to have made a #GlutenFree dish for today’s #SundaySupper. Although I do not have a Gluten sensitivity, I will always try to make a variety of recipes that can assist other readers with special diets. Hope you enjoyed my recipe today. As always, check out the list of Recipes from the #SundaySupper group. Feel free to PIN and share your favourites on Facebook or Twitter!



  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding bygirlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe byMasala Herb

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sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!

We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Cristina Ferrare’s Fall Off The Bone Chicken for #SundaySupper

May 20, 2012 by

I’m very pleased to participate in this weeks #SundaySupper. Our very special guest is Cristina Ferrare and we are preparing  recipes from her latest book titled “Big Bowl of Love”. The list of bloggers and links can be found at the end of my post. I have not yet purchased the book but Cristina’s website had a nice selection to choose from. At first, I couldn’t decide on what recipe to make. I thought about a traditional dinner and chose “Sunday Supper Fall Off The Bone Chicken Thighs”. I had all the ingredients! Perfect! I can’t wait to see everyone’s posts! I think I’ll be making a few more recipes from Big Bowl of Love.

In a Caribbean household, Sunday supper is very important and brings families together to catch up on the past week and have spirited discussions about current events and life in general. Traditionally, Sunday supper is served between 1pm – 4pm (after church) so that you can rest and enjoy each others company for the rest of the evening. A Sunday supper may involve one or two meats – Chicken (for sure) and perhaps beef. Jamaican Rice and Peas is a given on a Sunday, and of course a salad, a side dish and then dessert. Clearly, Sunday is the best day to visit a Jamaican household. I decided to pair Cristine’s Fall Off The Bone Chicken with Jamaican style Rice and Peas and a Tomato Salad. This recipe is filled with fresh herbs and the oven does all the work.


Fall Off The Bone Chicken Thighs, Rice and Peas, Tomatoes.


The original recipe called for 12 pieces of chicken however, I used 8 pieces. I made very small adjustments to accommodate this slight change – specifically with the quantity of broth that I used. I reduced it. Mainly because the dish wasn’t large enough to hold more than the 3/4 Cup of broth that I used. It worked out very well!


Fall Off The Bone Chicken for #SundaySupper
Recipe Type: Main
Author: Cristine Ferrare, slightly adapted by Lyn
Prep time: 20 mins
Cook time: 1 hour 45 mins
Total time: 2 hours 5 mins
Serves: 4
A roasted chicken recipe using fresh herbs, perfect for a Sunday Supper. Recipe slightly adapted from the book Big Bowl Of Love by Cristine Ferrare
  • 8 Chicken Thighs (skin on), washed and patted dry
  • 1/3 Cup Honey Dijon Mustard
  • Juice of one small lemon
  • 1/3 Cup Reduced Sodium Soy Sauce
  • 2 Tbsp Olive Oil
  • 2 Tbsp Fine Herbs
  • 1 Tsp Fennel Seeds (Anise Seeds)
  • 3 Sprigs Fresh Thyme
  • 1 Sprig Rosemary
  • Kosher Salt
  • Freshly ground Black Pepper
  • 3/4 Cup Reduced Sodium Chicken Broth
  1. Pre-heat oven to 350F (Roast)
  2. In a medium measuring cup, add mustard, lemon juice, soy sauce and olive oil. stir/whisk to combine.
  3. In an oven proof baking dish, pour a little of the mixture and spread with a spoon.
  4. Add all 8 pieces of chicken to the dish, skin side up
  5. Lightly season chicken with salt and pepper
  6. Pour the remaining mixture over the chicken
  7. Over the chicken, sprinkle fine herbs, fennel seeds, kosher salt and pepper.
  8. Place the Thyme and Rosemary over the chicken
  9. Cover with foil and roast for 45 minutes
  10. Uncover and baste with the liquid. Add chicken broth. Roast for another 60 minutes, basting every 15-20 minutes
  11. Watch closely as you do not want the skin to burn. Cover with foil if needed to achieve a nicely browned colour

The original recipe called for 12 pieces of chicken. I used 8 pieces so I reduced the liquid from 3 cups to 3/4 cup.
Cooking with the skin on the chicken increases the oil left in the dish. Remove as much of the oil/fat as possible before serving the gravy


The mixture of mustard (I used Honey Dijon instead of plain), lemon juice, soy sauce and olive oil smelled great! I was so curious at this point because this was the first time that I would be using this combination of ingredients.


Coating the chicken


It was nice to use these fresh herbs. I got the chance to open my bottle of Fine Herbs. It consists of (but not limited to) a mixture of dried Oregano, Marjoram, Parsley, Basil and Chervil.


Chicken covered in herbs, ready for the oven


The chicken was beautifully browned and seriously moist. The skin was certainly holding the meat together. I considered using skinless thighs but I’m glad I didn’t. The pieces would have fallen apart! There was quite a bit of liquid left in the dish. I simply skimmed the oil (as best as possible) from the surface, then strained about 1/2 cup or so for the gravy.


Fall Off The Bone Chicken Thighs. Recipe by Cristina Ferrare  for #SundaySupper


The Sunday Supper spread! Chicken, Rice & Peas, Tomatoes!



I found another way to add Tomatoes into my meal. Keep it as colourful and interesting as possible. Hence, the Yellow Tomatoes.


Red and Yellow Tomatoes


I enjoyed the process of making this recipe. I see why Cristina gave this dish the title of Fall Off The Bone Chicken Thighs.


Fall Off The Bone Chicken Thighs with Jamaican Rice and Peas, Tomato Salad on the side for Sunday Supper. Chicken recipe by Cristina Ferrare from the book “Big Bowl of Love”


Here are the bloggers along with their selection of recipes from Big Bowl of Love by Cristina Ferarre. Please visit them and show some love! We are so proud to be sharing such awesome recipes!  Please join us on Twitter every Sunday from 3pm EST where we will share tips and inspiration as well as meet some great new people. Follow along using the hashtag #SundaySupper using www.tweetchat.com (or similar for Twitter chats).


Our recipes will be perfectly paired with wine chosen by Wine Every Day.



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