Amazing Vegan Chickpea Fritters

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In the summer, I often find myself happily overwhelmed by all the fresh-from-the-dirt produce. Sometimes I eat so much green, juicy stuff that I fail to consume anything else.

Which at the end of the day, leaves me peckish and making bad choices. I spiral down into the chip bag, or the chocolate chip bag, or deep into the freezer for something frozen and fatty.

Clearly there needs to be a middle ground, and that’s where these come in. These have a lot of summer flavor, but are so very hearty. They were inspired by one of Jason’s favorite sandwiches, the pan bagnat. Of course, at the end of my experimenting, it only had a few of the elements of that sandwich left. But damn, these were so freaking tasty– listen to this.  Fresh basil. SUMMER TOMATOES. purple onions, creamy avocado. Just the best kinds stuff.

You start out with smashing up some chickpeas with a fork.

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Do not use a blender, okay? The coarse chickpeas give these so much texture.  Then add in some onions and avocado and bright basil.

And of course you need some summer tomatoes.

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You mix them up together with the basil and onions and avocado and some lemon zest. As a binder, you use aquafaba and oats…it works just like an egg would. It holds everything together and when it hits the pan it creates a golden crispy crust on each fritter. Perfect.

These taste awesome on their own with a little lemon juice and salt, or with (gasp) ketchup, or in a taco, or over a salad, or whatever the heck strikes your fancy.

 

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Amazing Vegan Chickpea Fritters

Yield: 18-22 fritters

i made a patty mold out of an pop can, to allow the patties to form nicer circles. I used tin snips to cut the can (a cross section of the can), but a careful hand can also manage with plain scissors.

Ingredients

  • 1 can of chickpeas (keep the aquafaba!)
  • 1 avocado, finely diced
  • 2 cups basil (not packed)
  • 3/4 cup grape tomatoes (about 20 grape tomatoes)
  • 1/2 cup finely diced purple onion
  • 2/3 cup aquafaba
  • 1/2 cup old fashioned rolled oats, ground to flour
  • 1 tsp micropane-grated garlic
  • 1 tsp lemon zest
  • 2 tbsp flax meal
  • 1/2 tsp salt
  • just a little lemon juice
  • about 3 tbsp coconut oil

Instructions

  1. Drizzle the avocado with just a tad of lemon juice
  2. Smash up the chickpeas with a fork.
  3. Shred up the basil with scissors.
  4. Combine the chickpeas, the basil, the onion, the tomato, and the avocado. Be careful not to smash the avocado. This is important because they create wonderful creamy pockets.
  5. Combine the aquafaba, the oat flour, the garlic, the flax meal, the lemon zest, and the salt. Let it rest a bit to allow the oats to soak up the liquid some.
  6. Carefully stir the aquafaba mix into the chickpea mix. Make sure to distribute the aquabafa mix evenly, as this is what will bind the patties together.
  7. Heat a large skillet over medium heat and add 3/4 tbsp coconut oil. Allow oil to warm.
  8. Scoop 2 tbsp worth of mix into pan and smash lightly to form a patty. Repeat and repeat.
  9. Allow patties to cook for 4 minutes on each side, then remove to paper towel to drain.
  10. Continue until mix is gone, working in batches of about 5 -6 (5-6 patties at a time in the pan, replenishing oil as needed. I only used 3 tbsp of oil for the whole recipe)
  11. Serve hot with a little more lemon juice and salt. Also makes great tacos.
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