These veggie fritters are chock-full of chickpeas, edamame and a serious handful of herbs. Serve with something right off the grill or top with eggs sunny-side up!
Place the chickpeas, edamame, scallions and garlic in the work bowl of a food processor. Process, pulsing 10-12 times until coarsely chopped. Transfer to a mixing bowl.
In a small bowl, combine the panko, flour, cumin, salt, baking soda, and pepper flakes.
Add the lemon juice, egg white, parsley and cilantro to the chickpea mixture. Stir in the dry mixture until well combined.
Form patties, using 1 Tablespoon measure.
Add enough vegetable oil to a sauté pan to cover the bottom and heat. Cook the patties over medium heat, in batches, turning after 3 1/2 to 4 minutes per side. Do not overcrowd pan. Drain on paper towels. Transfer patties to a sheet pan and hold in a warm oven.
Whisk together all ingredients. Refrigerate, covered, until serving time.
Dollop atop warm edamame and chickpea fritters.
The chili dipping sauce makes 1 cup and will keep, refrigerated and covered, for several weeks (not that you will have any left over!)