Vegan Delicious Chickpea Fritters

Name: Vegan Delicious Chickpea Fritters
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 8-10 fritters, 4-6 serving(s)
Ingredients: 150 g chickpeas; 250 g basmati rice; 100 g cashew nuts, toasted; 2 tablespoons soya yoghurt; 2 teaspoons lemon juice; 1 teaspoon lemon zest; 4 tablespoons chopped mint; 2 tablespoons chopped chives; 1/2 teaspoon baking powder; 1 1/2 teaspoons sea salt; 1 teaspoon fresh ground black pepper; 2 tablespoons grams flour; 250 ml sunflower oil

Submitted by lindseylcw

"These look good enough to eat! From Terre a Terre, a lovely Vegan cookbook. They recommend you serve these with a hot Harissa sauce, will post this next."

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Ready In:: 14mins
Ingredients:: 13
Yields:: 8-10 fritters
Serves:: 4-6

ingredients

150 g chickpeas
250 g basmati rice
100 g cashew nuts, toasted
2 tablespoons soya yoghurt
2 teaspoons lemon juice
1 teaspoon lemon zest
4 tablespoons chopped mint
2 tablespoons chopped chives
¹⁄₂ teaspoon baking powder
1 ¹⁄₂ teaspoons sea salt
1 teaspoon fresh ground black pepper
2 tablespoons grams flour
250 ml sunflower oil

directions

Cook the chickpeas and basmati rice according to packet instructions.
put all but the last 2 ingredients in a food processor and pulse quite roughly until combined but not a smooth mix.
with a dessertspoon, scoop out the mixture and mould into your preferred shape. Roll fritters in the gram flour and lay them on a lined baking sheet. Cover with clingfilm and refrigerate until needed (let rest for at least 30 mins).
When ready to cook, heat the oil in a fry pan and cook for 2 mins each side until golden. Drain on paper towels and serve.

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RECIPE SUBMITTED BY

lindseylcw

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">

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