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Preheat the oven to 400°F or 200°C. Line a baking tray with parchment paper.To a large mixing bowl, add 2 cans (15 oz each) chickpeas (drained and rinsed), 4 tablespoons chickpea flour, 3 tablespoons parsley (chopped), 1 medium onion (chopped), 2 cloves garlic (grated), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 tablespoons nutritional yeast, 2 tablespoons water, ½ teaspoon salt, and 2 twists black pepper.
Mash all with a potato masher or a fork until coarsely mashed and pasty.Add 1 to 2 more tablespoons of water if you think it’s necessary for the mixture to stick together into patties.Tip: You can also pulse everything together in a food processor to speed things up, without over-blending.
Shape the mixture into 12 small chickpea patties.
Arrange the chickpea patties on the prepared baking sheet and, optionally, brush them with olive oil.
Bake at 400°F or 200°C for about 20 to 25 minutes or until golden brown.Serve with a squeeze of lemon and fresh parsley.
Serve chickpea fritters on your favorite salad leaves with quartered cherry tomatoes, a dollop of tzatziki, quick pickled red onions, pita bread, and a drizzle of tahini sauce.For more ideas, check out our "Serving Suggestions" chapter linked in the notes below.