Chickpea Fritters | Nik Snacks

Chickpea fritters, falafel, garbanzo balls... whatever you want to call them, they're good.
I've never met a bean I didn't like (we're not going to start arguing about legume classification here) and these beans are probably my next favorite after pinto beans.
Crispy crunchy outside, with a soft, creamy yet zesty middle, these chickpea fritters are easy to make and pair excellently with hummus, tahini and a fresh, crisp salad.
I have to assure you, no flour tortillas were harmed in the making of this dish.

I don't have an immersion blender. Or a food processor. I have this little $10 workhorse of an ice crusher that I use to mix and mash everything from this chickpea blend to herbs and butter to salad dressings and mixed drinks. Eventually, I'll upgrade, but for now, everything fits perfectly inside this little guy.

Everyone is making comfort food, experimenting with new recipes and I'm over here just coming up with meal ideas on-the-fly.

Actually, that last part isn't true. If you're a newsletter subscriber, you'll know that this week marks 100 recipes and meal ideas that I've published since January. For 5 months, I have been planning my family's meals and sharing what we're eating. It's not fancy food. It's not too complicated. It's just very flavorful, meaningful dishes that I consider comfort food.

After you've fried up your little crispy nuggets of joy, don't forget to season them with salt. For more flavor, spinkle toasted seseme seeds. It's a real kick.

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Chickpea Fritters

Yield: 4 cups

Author: Nikki Miller-Ka of Nik Snacks

Chickpea fritters, falafel, garbanzo balls... whatever you want to call them, they're good. I've never met a bean I didn't like (we're not going to start arguing about legume classification here) and these beans are probably my next favorite after pinto beans. Crispy crunchy outside, with a soft, creamy yet zesty middle, these chickpea fritters are easy to make and pair excellently with hummus, tahini and a fresh, crisp salad. I have to assure you, no flour tortillas were harmed in the making of this dish.

Ingredients

• 1 16 oz. can of chickpeas/garbanzo beans
• 4 cloves garlic, peeled and smashed
• 2 Tablespoons dark toasted sesame oil
• 3 Tablespoons dill or fresh parsley, chopped
• 2 teaspoons cumin
• 2 teaspoons smoke paprika (dial it back to 1/2 tsp because the smoke may be too much for some)
• 2 teaspoons onion powder
• 1 slice lemon (whole thing, peel, pith and all)
• 1/3 cup cornmeal
• 3/4 cup self-rising flour
• 1/4 cup all-purpose flour
• salt and pepper to taste
• Oil, for frying (grapeseed or olive oil are best)

Instructions

1. In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. 
2. Pulse in flour, egg, and salt. 
3. Heat 1/4 inch olive oil in a large skillet over medium high. 
4. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. 
5. Cook until golden brown on both sides, turning once, 4 to 5 minutes. 
6. Serve with salad and lemon wedges.

Notes:

Adapted from marthastewart.com.

Calories

508.86

Fat (grams)

15.39

Sat. Fat (grams)

1.75

Carbs (grams)

76.73

Fiber (grams)

14.17

Net carbs

62.56

Sugar (grams)

7.85

Protein (grams)

18.35

Sodium (milligrams)

372.66

Cholesterol (grams)

0.00

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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