Easy Chickpea Fritters

14.5- ounce can chickpeas ((rinsed and drained; sometimes called garbanzo beans))

¼ cup all-purpose flour

¼ cup grated Parmesan cheese ((or nutritional yeast to make dairy-free))

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon salt

2 tablespoons water

2 tablespoons olive oil

Cucumber-yogurt sauce, tzatziki, or hummus for serving

Drain the chickpeas (I save the liquid to use as an egg replacer in baking). Rinse with cold water (this removes some of the sodium).
Add to a shallow dish with the flour, Parmesan, cumin, garlic powder, salt, and 2 tablespoons water.
Mash with a potato masher until very smooth and uniform, adding another 2-4 tablespoons of water as needed.
Form into round, flat patties using 1 tablespoon batter in each. Patties should be about ½ inch thick.
Add olive oil to a pan over medium heat and cook the fritters for 2-3 minutes on each side or until golden brown.
Place onto a paper towel to drain, if desired, and serve warm with desired dips.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🧇Fritters

CuisineMediterranean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m