Serve in pita or a lettuce wrap, and drizzle with the cool & creamy tzatziki sauce.
Chickpea Fritters
Servings: 6
Equipment
- food processor
Ingredients
- 1 15-oz can chickpeas drained and rinsed (or 1.5 cups cooked)
- 1 flax egg 1 Tbs flax seed & 3 Tbs water
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/8 cup basil, chopped
- 1/2 cup vegan parmesan
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon lemon juice about half a lemon
- 1 tablespoon dijon mustard
Tzatziki Sauce
- 1 cup vegan yogurt
- 1 tablespoon lemon juice about half a lemon
- 2 teaspoons dried dill
- 1/2 cup cucumber peeled, seeded, chopped small
- 2 cloves garlic, minced
Instructions
- Make the flax egg by combining the ground seed with water; let sit 3-4 minutes until it's a gel.
- Sauté the onion and garlic until the onions are soft.
- Add all the remaining ingredients to a food processor and pulse until the ingredients are combined and the chickpeas are chopped. Don't over-chop. It's OK if some chickpeas are still whole. The mixture should be chunky.
- Using your hands, form patties.
- In a non-stick pan, brown each patty about 4 minutes per side until crisp.
- Or, place on a baking sheet and cook at 400° for 20 minutes, flipping half-way through.
Tzatziki
- Whisk together all ingredients.