Vegan Crunchy Chickpea Fritters with Cilantro-Lime Sauce

Allergens

None

Ingredients

• 1. 1 cup chickpeas, cooked and drained 2. 1/2 cup breadcrumbs 3. 1/4 cup finely chopped onion 4. 2 cloves garlic, minced 5. 1 tablespoon freshly squeezed lemon juice 6. 1/4 teaspoon salt 7. 1/4 teaspoon black pepper 8. 1/4 teaspoon ground cumin 9. 1/4 teaspoon smoked paprika 10. 2 tablespoons olive oil 11. For the Cilantro
• Lime Sauce: 12. 1 cup fresh cilantro, chopped 13. 1/2 cup cashews, soaked and drained 14. 1/2 cup unsweetened almond milk 15. 1 tablespoon lime juice 16. 1 teaspoon lemon juice 17. 1 garlic clove 18. Salt and pepper to taste

Instructions

1. In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
2. Add breadcrumbs, onion, garlic, lemon juice, salt, black pepper, cumin, and smoked paprika to the chickpea mixture. Mix well to combine.
3. Form 8 10 small patties from the mixture and set aside.
4. In a large skillet, heat olive oil over medium heat. Add fritters and cook for 3 4 minutes per side until golden brown and crispy.
5. For the Cilantro Lime Sauce: In a blender, blend cilantro, cashews, almond milk, lime juice, lemon juice, garlic, salt, and pepper until smooth.
6. Serve fritters with a generous dollop of Cilantro Lime Sauce on top.

Chef’s Insight

To ensure crispiness, be sure to pat the chickpeas dry before mashing them.

Notes

This recipe is perfect for vegan and gluten-free diets. It's also easily adaptable for nut allergies.