Crispy Lemon Chickpea Fritters
PREP:
MINS
HOURS
COOK:
MINS
HOURS
TOTAL:
Ingredients
- 15 oz. Chickpeas, (drained and rinsed)
- 2 Garlic Cloves, (minced)
- 1 tbsp. Olive Oil + more for cooking
- 1 Egg, (whisked)
- 1 cup Leek, (finely chopped)
- 1 cup Red Onion, (finely chopped)
- 1/3 cup Whole Wheat Flour, (can substitute with other flours)
- Zest & Juice of 1 Lemon
- 2 tbsp. Stone Ground or Dijon Mustard
- 1/2 tsp. Sea Salt
- 1/2 tsp. Cumin (optional)
- 1/4 cup Roasted & Crushed Almonds (optional)
Instructions
- In a pan over medium high heat, add a little bit of olive oil to warm up for 30 seconds (about 1-2 teaspoons). Add in the finely chopped leek and red onion, then sauté for 3-4 minutes until tender.
- In the meantime, smash the chickpeas in a large bowl. (For added texture, it is okay to not completely bring them to mush.) Fold in the remaining ingredients, as well as the sautéed vegetables. Stir until all ingredients are well combined.
- In a large pan over medium high heat, add a little more olive oil to warm up for 30 seconds (about 1 tablespoon). Form a patty with slightly wet hands that is about 1/3 cup of the chickpea mixture. Place each patty in the pan and cook for about 4-6 minutes on each side, or until crispy and golden brown.
- ~ TIP: Add a little more flour to the batter if your chickpea mixture seems too delicate. Test this out by making one patty, frying it, and seeing if it easily flips without falling apart. If it easily flips, then it is perfect! If not, simply add 2-3 tablespoons more flour. ~
- Allow them to cool slightly before serving with a dollop of greek yogurt, chopped fresh parsley, and lemon zest.
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