If I can flip one thing right into a fritter or cake, I’ll. They are comforting, simple, and generally is a excellent addition to a weekly meal plan. I’m at all times a fan of those cauliflower cakes and quinoa cakes, however these chickpea fritters are a stable all-season recipe. If you could have cooked chickpeas readily available, you can probably make these fritters. For the spice, I take advantage of Ras El Hanout for a Moroccan aptitude however you could possibly simply swap that out for one thing much less concerned.
A stable pantry staple, these chickpea fritters are gentle on components however pack an exquisite taste.
Servings: 2 servings
Calories: 286 kcal
drained and rinsed if utilizing canned
minced flat-leaf parsley
whites and greens
entire wheat panko
Ras El Hanout spice
Place chickpeas in a big bowl. Using a potato masher, mash chickpeas till nearly all of the chickpeas are damaged down. There needs to be some variation in textures. Stir within the remaining components and let sit whereas skillet is heating.
Heat a big skillet over medium warmth. Add sufficient oil to coat the underside of the pan. Divide the chickpea combination into eight, ½” thick patties. Place within the scorching oil and prepare dinner till crisp and golden, four to five minutes per facet.
Serve as topping for salads or on their very own sprinkle with feta/parsley.
Given the restrict components in these chickpea fritters, there’s not a lot you possibly can swap out however there are methods you can also make these match to your food plan resembling a vegan or gluten-free model.
Gluten-Free: use gluten-free panko or pulse oatmeal in a meals processor/blender till it’s coarse like panko.
Vegan: Use your favourite egg substitute- I’ve achieved flax eggs with success.
Spices: You may simply taste these with totally different spice combination. Occasionally I’ll add smoked paprika or cumin by itself as a substitute of a spice mix.
Crumbled: After cooking the fritters or utilizing as leftover, crumble onto salads, into wraps, or as a topping for grain bowls.
Sandwiches: Stuff leftover patties in pita smeared with hummus and additional greens.