These quick and easy chickpea fritters are flavored with spices and pan fried in olive oil until puffed and crispy!
Ingredients
1cupchickpea flour
1/2tspsalt
1/4tspbaking soda
1/4tspcumin
1/4tspcoriander
1/4tspyellow curry powder
1/2tspgarlic powder
1/4tsponion powder
2tsplemon juice
1/2cuphot water
about 1/4 cup olive oilfor frying
Instructions
Whisk to combine the chickpea flour, salt, baking soda, cumin, coriander, curry powder, garlic powder, and onion powder.
Add the lemon juice and water, and stir to combine (it will be a thick, lumpy mixture). Let the mixture sit for 10 minutes to give the chickpea flour a chance to hydrate and get even thicker.
Heat up a nonstick skillet over medium high heat, and add enough olive oil to coat the bottom of the pan.
Use a cookie scoop to portion out small mounds of the chickpea mixture into the hot oil, then coat a spatula with oil and lightly press the tops to smush the mounds down into patties.
Let the patties cook for about 2 minutes on each side until they’re golden brown, and you’ll see them puff up considerably.
Drain them briefly on paper towels after frying and enjoy them while they’re hot!
You can serve them with a sprinkle of good quality salt or some tzatziki sauce. Enjoy!
Notes
Storing leftovers: Let cool completely, then store in an airtight container in the fridge for up to 1 week.Freezing: Store in an airtight container for up to 2 months. For best results, let thaw in the fridge overnight before reheating.Reheating: For the crispiest results, it’s best to pan fry them in a skillet with a tablespoon or two of olive oil, for a couple minutes on each side, until hot. The microwave can work, at 50% power in 30 second intervals, but the fritters will not be crispy.Recipe adapted from the back of the Bob's Red Mill Garbanzo Bean Flour bag.