Chickpea Fritters
 
Prep time
Cook time
Total time
 
So simple. So good.
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Adapted From: Natkin, Michael. "Chickpea Fritters". Herbivoracious.
Serves: About 16 fritters
Ingredients
  • 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)
Instructions
  1. In a small bowl mix your ground flax and 3 tbsp of water and stir. Allow it to thicken for about 10 minutes.
  2. 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.
  3. 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.
  4. Add a couple of tablespoons of organic canola oil into a cast iron skillet over medium (Medium to medium low for even browning) heat.
  5. Make golf ball sized balls with the batter and flatten them gently in your hands into patties.
  6. Cook for about 5 minutes until lightly browned and flip. Cook the other side for another 5 minutes.
  7. Repeat until all of your batter is cooked.
  8. 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/05/14/chickpea-fritters/