chickpea fritters with pita
These delicious little chickpea fritters can be eaten on their own with this kabocha squash dipping sauce or you could even make them to stuff into pitas and wraps.
Servings 24 fritters
Ingredients
chickpea fritters
- 1 19 oz / 540 ml can chickpeas, drained and rinse
- ½ lemon, juice & zest
- 1 tablespoon olive oil
- C finely chopped white onion (about ¼ of a large onion)
- 1 celery stalk, finely chopped (about ½ cup chopped)
- ¼ C packed cilantro, finely chopped
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
dipping sauce
- ½ C diced roasted kabocha squash
- 1 tablespoon tomato sauce
- 2 tablespoon mushroom broth
- 2 tablespoon nondairy milk
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- ¼ teaspoon sea salt
- pinch ground cumin
Instructions
- Preheat oven to 425°F.
- To make the fritters, mash the chickpeas with a potato masher really well. Add remaining ingredients and stir to combine.
- Lightly spray a baking sheet with oil.
- Take 1 full tablespoon of the mixture and make a compact ball with your hands. Place on the baking sheet. Continue forming balls until you’ve used all the mixture.
- Spray the balls lightly with oil. Bake for 30 minutes flipping the balls halfway through bake time.
- To make the dipping sauce, I’ve used bits from all the grocery ingredients I bought. Add all the ingredients to a high-powered blender and blend until very smooth. Serve with pita wedges and celery sticks.
Notes
When draining the can of chickpeas reserve the brine to make the banana oat muffins and pancakes!
