Chickpea Fritters
Ingredients
Yogurt dip:
- 1 cup plain Greek yogurt
- 1 Tbsp raw honey, or pure maple syrup
- juice of 1 fresh lemon
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper flakes
Fritters:
- 2 jars, 15 ounces chickpeas or garbanzo beans, rinsed and drained well
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp baking soda, or Arrowroot powder
- 2 green onions, or small bunch of chives, chopped
- fresh lemon zest from 1 lemon
- 1/2 cup oat flour, or ground oats
- 1 large egg
- 1/2 cup chopped fresh parsley or cilantro, leaves picked from stems
- 2-3 Tbsps avocado oil, to cook the fritters
Instructions
- In a small bowl, add all the yogurt dip ingredients and whisk until well combined, then refrigerate until serving.
- Place all of your fritter ingredients (except for the oil, that's for cooking ????) into a food processor.
- Pulse a few times until just well combined.
- Your mixture should still have a slightly chunky texture, so don't over process it, or else you'll just have mush.
- Using a cookie scoop, scoop your mixture into your clean hands, and flatten it a bit as shown in the photos, then place it on a clean tray. Continue with all of the mixture.
- Heat 1 tablespoon of oil in a large skillet over medium-low heat.
- Cook your chickpea fritters in small batches, adding a bit of oil for each batch.
- Cook until nicely golden brown on each side, 3 minutes per side, about 6 minutes total.
- Serve hot with your cold, creamy yogurt dip and enjoy!
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