Recipe Thursday: Chickpea Fritters
This weeks recipe Thursday was Chickpea Fritters! They were tasty enough but only got one thumb up because I felt like they needed a little extra kick. The good news is, with just a few tweaks I feel like this could be one of my favorites! When making these I really suggest using the optional flour for binding purposes. I will definitely be trying this again with some added spice!
- 1 can chickpeas, drained
- 1/2 cup organic pumpkin puree (canned)
- 1/4 cup hemp seeds
- 1 tsp. garlic granules
- 2 tsp. apple cider vinegar
- a few dashes of pepper, cayenne, and salt to taste
optional: 1-2 tsp. flour to assist in binding if needed
1 cup panko breadcrumbs for coating
1/4-1/2 cup safflower oil for frying
- Add the chickpeas and pumpkin puree to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
- Add spices, apple cider, hemp seeds, and optional flour. Fold together until a moist mixture forms.
- Preheat a few tablespoons of safflower oil in a large skillet.
- When the oil is hot, form the mixture into golf ball sized balls and roll in your panko crumbs until covered. Pat down into flatter cake patties and place them in the hot oil.
- Continue until the pan is full. Leave some space in between cakes for easier flipping. Cook on each side for 1-2 minutes or until toasty brown. I like to have a nice crisp on each side.
- Transfer cooked fritters to a paper towel and allow them to cool for about 3-5 minutes.