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Chickpea Fritters

Servings: 8

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!