I often hear from my omnivorous acquaintances that they really just don’t like beans. Actually they’ll often go on to tell me just how much they hate them. A short time ago I probably would have said the same thing because I too, imagined that people who consume a lot of beans must be just opening up a can full and wolfing them down ‘as is’. No folks, just like most of us don’t eat from the flour jar but like bread, you have to do something to the beans (or flour) to turn them into breakfast, lunch or dinner! Beans and legumes are so versatile and you can whip them up into highly nutritious, protein packed morsels like these in mere minutes. They make fantastic waffles, quesadillas, burritos, soups, bruschetta, falafel, sandwiches, curries, pasta and so much more. If you’re new to beans this is a great place to start.
These Chickpea Fritters are quick, easy and delicious. Garlicky, savoury, perfectly spiced morsels that are tender on the inside and crispy on the outside. Eat them as an appetizer, side dish or place them in the starring role.
In a small bowl mix your ground flax and 3 tbsp of water and stir. Allow it to thicken for about 10 minutes. Meanwhile, combine the chickpeas, chopped scallions, pressed garlic, rosemary, salt, fresh lemon juice, spelt flour, panko bread crumbs, roasted sesame seeds and water in a food processor. Add your flax/ water combo and pulse until the mixture is crumbly and uniform but not pureed. You may have to manually stir the mixture a couple of times in between pulsing to ensure all the chickpeas are broken up.
Add a couple of tbsp of organic canola oil into a cast iron skillet over medium (Medium to medium low for even browning) heat. Make golf ball sized balls with the batter and flatten them gently in your hands into patties. Repeat until all of your batter is cooked. Cook for about 5 minutes until lightly browned and flip. Cook the other side for another 5 minutes. Repeat until all of your fritters are done.
Serve hot with your favourite dipping sauce. We love these with Thai Sweet Chili Sauce while my kids devour them with ketchup. You can also use sriracha or your favourite chutney.
Adapted from Natkin, Michael. “Chickpea Fritters”. Herbivoracious.
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- 1 tbsp ground flax mixed with 3 tbsp water
- 3 cups cooked chickpeas or 2 15 oz cans rinsed and drained.
- ⅓ cup scallions, chopped
- 5 cloves of garlic, pressed
- ¼ tsp dried rosemary
- 1 tsp salt
- 3 tbsp fresh lemon juice
- ½ cup spelt flour
- ¼ cup whole wheat panko bread crumbs
- ¼ cup roasted sesame seeds
- ⅜ cup of water
- organic canola oil for cooking
- dipping sauce of choice (Thai Sweet Chili Sauce, Sriracha, chutney or ketchup for kids)
- In a small bowl mix your ground flax and 3 tbsp of water and stir. Allow it to thicken for about 10 minutes.
- Meanwhile, combine the chickpeas, chopped scallions, pressed garlic, rosemary, salt, fresh lemon juice, spelt flour, panko bread crumbs, roasted sesame seeds and water in a food processor.
- Add your flax/ water combo and pulse until mixture is crumbly and uniform but not pureed. You may have to manually stir the mixture a couple of times in between pulsing to ensure all the chickpeas are broken up.
- Add a couple of tablespoons of organic canola oil into a cast iron skillet over medium (Medium to medium low for even browning) heat.
- Make golf ball sized balls with the batter and flatten them gently in your hands into patties.
- Cook for about 5 minutes until lightly browned and flip. Cook the other side for another 5 minutes.
- Repeat until all of your batter is cooked.
- Serve hot served with your favourite dipping sauce. We love these with Thai Sweet Chili Sauce while my kids devour them with ketchup. You can also use sriracha or your favourite chutney.
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