Ⓥ Vegan Kitchen: Chickpea Fritters Ⓥ

First thing, these are not falafel, they are lovely crispy chickpea fritters. ;)

I originally found this recipe over at The LunchBox Bunch, with some very slight changes to my liking and to make them gluten free. Check them out anyways, they have a ton of amazing vegan recipes! 

Mine didn't come out as pretty as The LunchBox Bunch, but they still tasted incredibly delicious.

They are pretty easy to make though are a bit messy--but who doesn't have fun getting messy in the kitchen? They are super delicious! 

They'd be great as an appetizer or snack, or a side to a meal like we made them for. I think these would also be awesome in a sandwich or burger, though they are a tad on the crumbly side. 

Of course, these are vegan, and we made them gluten free. 

makes 12 small round fritters.

Pumpkin Chickpea Fritters

1 can Chickpeas, drained 

1/2 cup organic Pumpkin Puree (canned)

1/4 cup Hemp Seeds

1 tsp Garlic powder

2 tsp Apple Cider Vinegar

1/2 tsp Salt

1/4 tsp Black Pepper

a touch of cayenne or chili powder

1 Tbsp Brown Rice Flour (for binding)

1 cup gluten-free panko bread crumbs for coating

Olive Oil for frying. 

*baking note: you could also bake these instead of frying them if you'd prefer. Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. 

In a large mixing bowl, add the chickpeas and pumpkin. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.

Add in the spices, apple cider, hemp seeds and flour. Fold together until a moist mixture forms.

Form the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes. 

Preheat a few tablespoons of oil in a large frying pan. Once the oil if hot, place the cakes in the hot oil - carefully!

Try to leave about an inch space between each cake for easier flipping--unlike what I did and mush them all together. ;)  

Cook on each side for a couple of minutes - until toasty brown. Try not to burn, although a bit of crisping is nice.

Let cool a bit, serve, and enjoy! 

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