Turmeric Chickpea Fritters
Ingredients
The fritters
-
1
Tbsp
flaxseed meal (to make flax egg)
-
2 ½
Tbsp
water (to make flax egg)
-
1-2
Tbsp
olive oil (divided)
-
4
cloves
garlic, minced
-
½
cup
panko bread crumbs (gluten-free for GF eaters)
-
¼
cup
fresh parsley, finely chopped
-
3
Tbsp
vegan parmesan cheese
-
1
Tbsp
hulled white sesame seeds or hemp seeds (optional)
-
2
tsp
coconut sugar
-
½
tsp
ground turmeric
-
1 ½
tsp
ground cumin
-
1
pinch
sea salt
-
1
pinch
black pepper
-
½
lemon
juiced
-
1
15-ounce can
chickpeas (drained, rinsed and thoroughly dried)
The coating
-
2
Tbsp
vegan parmesan cheese
-
3
Tbsp
panko bread crumbs (gluten-free for GF eaters)
For serving (optional)
-
to taste
Pita or Lettuce Cups
-
to taste
Onion (sliced)
-
to taste
Tomato (sliced)
-
to taste
Fresh parsley (chopped)
-
to taste
Garlic Dill Sauce
Instructions
- Preheat the oven to 375°F (190°C) and prepare the flax egg.
- Sauté garlic in olive oil until slightly browned, then cool and add to a food processor.
- Add panko bread crumbs, parsley, vegan parmesan, sesame seeds, coconut sugar, turmeric, cumin, salt, pepper, olive oil, and lemon juice to the processor and blend until combined.
- Add the rinsed chickpeas and blend until a moldable dough forms, ensuring not to over-blend.
- Mix the coating ingredients in a shallow bowl.
- Form the chickpea mixture into balls and roll them in the coating mixture.
- Heat oil in a skillet and brown the fritters on all sides, then transfer to a baking sheet.
- Bake in the oven for 12-15 minutes until golden brown and firm.
- Serve fritters in pita or lettuce wraps with desired toppings.
Nutrition Facts (estimated)
Servings
16 fritters
Calories
76
Total fat
4.2g
Total carbohydrates
7.9g
Total protein
2.2g
Sodium
96mg
Cholesterol
0mg
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