Description
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!
Ingredients
Edamame and Chickpea Fritters
- 1 16-ounce can chickpeas, rinsed and drained
- 3/4 cup edamame, thawed
- 4 scallions, cut in 1” pieces
- 3 cloves garlic
- 3 Tablespoons panko
- 2 Tablespoons all-purpose flour
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon lemon juice
- 1 egg white
- 3 Tablespoons finely chopped fresh parsley
- 3 Tablespoons finely chopped fresh cilantro
- Vegetable oil for sautéing
Chili Dipping Sauce
- 1 cup plain Greek yogurt
- 1 Tablespoon Sriracha
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
Instructions
Make the fritters:
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.
Make the chili dipping sauce:
Whisk together all ingredients. Refrigerate, covered, until serving time.
Dollop atop warm edamame and chickpea fritters.
Notes
The chili dipping sauce makes 1 cup and will keep, refrigerated and covered, for several weeks (not that you will have any left over!)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern