These Kitchen Wisdom Gluten Free Chickpea Fritters are incredibly yummy and vegan too! Sicilian friends of mine used to make these long ago, we used to eat them in sandwiches on a crusty artisan semolina loaf. Those were the days! The mixture is similar in texture to hummus and I prepare it in a food processor. Lemon is used, but it is squeezed on after the fritters are cooked. The addition of the lemon at the end gives the mouth a surprise and a delight! Chickpea fritters are super easy to make and are cooked for a few minutes in a bit of olive oil. Instead of using gluten rich flour – I added a combination of Chickpea Flour, to create protein bonds and strength, and Potato Starch for binding. They are wonderful hot or room temperature and re-heat in the oven very well. I hope you enjoy these as much as my family! Buon Appetito!
Yields 10 – 12, 3″ fritters
19 ounce can Chickpeas
2 tablespoons Water
Lemon, sliced into wedges
¼ cup finely minced Onion
½ teaspoon Salt
1 tablespoon gluten free Chickpea Flour or gluten free White Rice Flour
2 tablespoons gluten free Potato Starch or non-GMO gluten free Corn Starch
2 teaspoons Olive Oil + Oil for frying
4 sprigs Flat Leaf Italian Parsley, finely chopped
Fresh Milled Black Pepper
Using a food processor, process onion until it is finely minced. Use a spatula to scrape down the inner sides of the bowl after each addition.
Add the chickpeas, water and 2 teaspoons olive oil and process until creamy smooth. Add the salt and parsley, process for a moment. Add potato starch and chickpea flour and process until well combined.
Heat a thin layer of olive oil in a large skillet to medium hot. Be careful the oil does not get brown or hot enough to smoke. Using a tablespoon, place a dollop of the mixture in the pan and flatten out with the back of the spoon to about ¼ inch in thickness. Cook for 3 minutes on medium to medium-low. Flip with a thin spatula and cook for an additional 3 minutes. Remove to paper towels.
“Chickpea Fritters” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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