I love chickpeas. That’s all there is to it. These fritters were quick and easy and wonderfully delicious. And they paired so very well with avocado.
Right now, it’s raining really hard and I just got myself new rainboots, so I’ve gotta type this quickly and go run outside. Happy Sunday!
- 1 1/2 cup chickpeas, cooked, drained, and rinsed
- 1/2 cup chickpea flour
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp sea salt
- Olive oil for frying
Pour chickpeas into food processor and pulse until mostly in small bits. Add remaining ingredients and pulse until combined. Form batter into small patties and refrigerate for ten minutes.
Pour enough oil into pan so that the entire cooking surface is covered. Heat oil on medium heat until a drop of water pops when dripped in the oil. Carefully drop patties into the hot oil.
Fry for 2-3 minutes on one side, then flip and fry for 2 minutes on the other side. Remove from oil and place on a paper towel lined plate.
While fritters are frying mix up a batch of my avocado ranch dip. They are perfect for each other! Serve together and enjoy!