Chickpea Fritters
Servings: 12 small fritters
- 2 cans (15 oz each) (460 grams) chickpeas or 3 cups cooked chickpeas
- 4 tablespoons (4 tablespoons) all-purpose flour
- ¼ cup (40 grams) grated parmesan or nutritional yeast
- 3 tablespoons (3 tablespoons) parsley finely chopped
- 1 medium (1 medium) onion finely chopped
- 2 cloves (2 cloves) garlic pressed, minced, or grated
- 1 teaspoon (1 teaspoon) ground cumin
- 1 teaspoon (1 teaspoon) ground coriander
- 2 tablespoons (2 tablespoons) water
- ½ teaspoon (½ teaspoon) salt
- 2 twists (2 twists) black pepper
- Add all ingredients to a large mixing bowl.Coarsely mash with a fork or potato masher. The mixture should stick together into patties. Add more water if necessary.
- Shape mixture into 12 small chickpea patties.
- Pick your favorite cooking method:a) Oven-bake: arrange the chickpea patties on the prepared baking sheet and brush them with olive oil. Bake in a preheated oven at 400°F or 200°C for 20 to 25 minutes or until golden brown.b) Pan-fry: heat 2 tablespoons of olive oil in a non-stick skillet. Add the patties and cook them on medium heat for about 3 minutes on each side. Turn them gently with a spatula halfway through cooking.c) Air-fry: brush the bottom of your air fryer with oil to prevent the patties from sticking. Arrange the patties on a single layer, brush them with a lick of olive oil, and air fry them at 400°F or 200 °C for about 15 minutes or until golden brown.
- Arrange on a serving platter and enjoy with fresh parsley on top, a squeeze of fresh lemon juice, and a dip or sauce of your choice.
