Chickpea fritters Vegan tasty and quick!

Chickpea fritters Vegan tasty and quick!

Hello everyone! I missed you all! So so busy here but no time to think let alone cook, bake or blog! 🙁 These yummy fritters were rustled up in next to no time (in my new 1250w food processor 🙂 ) and are a delicious on the go snack as well as being great for a main meal! I hope you’ve all been getting some sunnier weather? We seem to have regressed and have had storms, flash floods and even hailstones! Having said that there is a blue sky at the minute and it is warm-ish out. Maybe I should whip up another batch of these fritters for an impromptu picnic before the rain returns! 🙂

Gather

• 1 medium onion
• 2-3 cloves of garlic (or 1 single whole-bulb… that’s very exciting)!
• 1 small red pepper
• 1 small yellow pepper
• 100g drained chick peas (I used dried, soaked and cooked but canned will work just fine too)
• Few sprigs of fresh basil
• 1 teaspoon paprika
• 1/2-1 teaspoon salt
• 120-150g chickpea (besan/gram) flour
• coconut oil

Prepare

1. Put the onion, garlic and peppers in the food processor and whizz until broken down.
   

   Spoon the batter into your donut maker (or waffle iron/saucepan)
2. Add the chickpeas and basil and process until mixed in.
   

   Be patient until you have a perfectly formed donut (or waffle/pancake)
3. Season with paprika and salt – you can do a taste check here but DON’T do it after you’ve added the chickpea flour (the flour shouldn’t be eaten raw and it’s an awful taste – take my word for it)!!!
4. Gradually add the flour until the consistency is dough like. If you are still using the food processor it should roll itself naturally into a large ball.
5. Break pieces off and shape into balls then flatten and either fry in coconut oil or bake in the oven on Gas Mark 6 (400f/200c) for 15-20 minutes. Alternatively lightly fry to get some colour, then finish off in the oven 🙂
6. Enjoy!

Serve & Store

• The first ones I ate with my flat bread and made a sandwich.
• Then I tried using the fritters as the bread and sandwiched salad, houmous and cashew cream between them.
• Next I ate them with brown rice and oven roasted vegetables.
• I also added them to my millet salad for a quick transportable lunch.
• Oh, and I ate them straight out of the fridge too!
• errr… not all on the same day of course! 😛
• So, these keep well in the fridge and can be eaten hot or cold.
• You can make them different thicknesses depending on their use!
  

  

  Munch away!

  

  Pretty the donuts up!