Beignets with legumes

For the beignets:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 large egg

1/2 cup milk

1/2 cup cooked and mashed legumes (such as chickpeas, lentils, or black beans)

1/4 cup finely diced onion

1/4 cup finely chopped fresh parsley or cilantro

Oil for frying (vegetable or canola oil works well)

For the dipping sauce (optional):

1/2 cup plain yogurt

1 tablespoon lemon juice

1 clove garlic, minced

Salt and pepper to taste

Chopped fresh herbs (such as parsley or cilantro) for garnish

In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
In another bowl, beat the egg and then add the milk, mixing well.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the cooked and mashed legumes, chopped parsley or cilantro, and diced onion until evenly distributed.

Pour about 2 inches of oil into a deep frying pan or pot and heat it to 350°F (175°C). Use a thermometer to maintain the correct temperature.

Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
Fry the beignets for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Use a slotted spoon to transfer the fried beignets to a plate lined with paper towels to drain excess oil.

In a small bowl, combine the plain yogurt, lemon juice, minced garlic, salt, and pepper. Mix well and garnish with chopped fresh herbs.

Enjoy!