Chickpea Corn Fritters Baked Recipes

VEGAN CHICKPEA CORN FRITTERS

Steps:

• Place chickpea flour, ground flaxseed, seasonings and water into a mixing bowl. As this mixture sits, the chickpea flour and the flaxmeal work their magic and thicken this batter.
• Chop your fresh ingredients: dice the poblano, mince the garlic, chop the chives.
• If using canned corn, open and drain well to avoid adding excess water to your batter. If using fresh corn from the cobb, cook the corn and use a knife to carefully remove the kernels.
• Add all fresh ingredients into the batter, stirring well so that all surface area of the corn and peppers are coated in the batter.
• Heat a skillet with oil at medium heat.
• I use a 1/3 cup to scoop batter onto the hot pan. In my cast iron I can usually cook 3 fritters at a time. Use a spatula to gently flatten the batter into a disk shape and leave for 3-4 minutes. When they are ready to flip, you'll notice air bubbles and the edges drying out (a matte appearance). If you try to flip the fritters too early they are more likely to stick. ** Note: I use a new, clean spatula for flipping!
• After flipping, cook the fritters an additional 2-3 minutes.
• Remove from pan and set aside to cool. Enjoy these with your preferred dipping sauce!

CHICKPEA CORN FRITTERS (BAKED)

Steps:

• Directions Preheat the oven to 400 F (200 degrees) and cover a baking tray with baking paper. Rinse the soaked chickpeas and add them to a food processor or a blender together with the rest of the fritter ingredients except the sweet corn. In case your blender or food processor can't deal with the amount, make it in batches and mix everything together in a bowl later. Don't puree the mixture too much, just pulse it. I used my hands to mix in the sweet corn and to form the fritters, I also tried to squeeze out excess liquid. Per serving you should have 2 fritters. Put the fritters on the baking tray and bake for 20 minutes until golden brown. For serving add the fritters to a plate, they taste best if you enjoy them with a dip.

CHICKPEA AND CORN FRITTERS WITH TOMATO-CORN CHUTNEY

Steps:

• Preheat oven to 375°F. Line a baking sheet with foil. Drain chickpeas, reserving liquid (aquafaba). Rinse chickpeas; drain.
• In a food processor combine the rinsed chickpeas, parsley, cilantro, 3 tablespoons of lemon juice, the shallot, and garlic. Cover and pulse until blended but not into a paste. Transfer to a bowl. Stir in 1 cup corn kernels, the chickpea flour, coriander, sea salt, and cayenne pepper; mix well. If mixture is too dry, add aquafaba, 1 tablespoon at a time, until mixture holds together. Shape mixture into four ½-inch-thick cakes. Dredge each fritter in bread crumbs to coat.
• Place fritters on prepared baking sheet. Bake 15 to 20 minutes or until browned, turning once.
• For Tomato-Corn Chutney, in a medium saucepan combine tomatoes, apple, the remaining ½ cup corn kernels, the sweet onion, the remaining 1 tablespoon lemon juice, the date sugar, curry powder, and black pepper. Cook over medium 10 minutes or until thickened, stirring often. Let cool. Transfer to an airtight container; refrigerate up to 3 days.
• Once the fritters are out of the oven, top them with Tomato-Corn Chutney.

CHICKPEA FRITTERS

Steps:

• Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
• Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
• Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
• Add the egg and mix well then sieve over the flour and mix again.
• Shape into small discs and fry for around 3 minutes a side in a little olive oil.
• When cooked remove and place on kitchen paper to cool.
• To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.