Pumpkin Chickpea Fritters
Prep Time
Makes
Cooking Mode
1 can Compliments Chick Peas, drained and rinsed
¼ cup packed cilantro leaves
2 cloves garlic
1 tsp lemon zest
2 tbsp lemon juice
2 eggs
½ cup breadcrumbs
½ cup Compliments Pure Pumpkin
⅓ cup grated Parmesan cheese
½ tsp salt
½ tsp pepper
½ cup olive oil
1 pkg Compliments Naturally Simple Roasted Garlic Bruschetta Topping
1 can Compliments Chick Peas, drained and rinsed
¼ cup packed cilantro leaves
2 cloves garlic
1 tsp lemon zest
2 tbsp lemon juice
2 eggs
½ cup breadcrumbs
½ cup Compliments Pure Pumpkin
⅓ cup grated Parmesan cheese
½ tsp salt
½ tsp pepper
½ cup olive oil
1 pkg Compliments Naturally Simple Roasted Garlic Bruschetta Topping
Directions
1Place chick peas, cilantro, garlic, lemon zest and lemon juice in a food processor; pulse until finely ground. Add eggs, breadcrumbs, pumpkin puree, cheese, salt and pepper; pulse to combine.
2Using 2 tbsp (30 mL) mixture for each fritter, shape into 1/2-in. (1-cm) thick patties. Place on parchment-lined baking sheet. Chill 10 to 15 min. to firm up.
3Heat half the oil in large non-stick skillet over medium heat. Fry fritters in batches for 6 to 8 min., turning once, until golden brown and cooked through. Add more oil, as needed. Drain fritters on paper towels. Serve with bruschetta topping.
Tips
1
Substitute leftover mashed squash for the pumpkin puree.
2
Try serving with garlic aioli for dipping.
Disclaimer
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Personal Note
Personal Note
