Artichoke Chickpea Fritters
These savory fritters can be made small and served as an appetizer or made large and served as a main course. Either way, they are crispy and delicious.
1 can organic chickpeas (Westbrea recommended*), rinsed and drained
1 14.5 oz can organic artichoke hearts, rinsed and drained well, quartered
2 cloves garlic, quartered
1/4 cup garbanzo bean flour
1/2 t red pepper flakes
1/4 cup chopped flat leaf parsley or T dried
1/2 t sea salt
freshly ground pepper
3 T extra virgin olive oil
Fresh lemon wedges
Combine chickpeas, artichoke hearts, garlic, garbanzo bean flour, and spices in a food processor and pulse until just combined, leaving plenty of texture.
Form the mixture into balls, about the size of golf balls. Refrigerate for at least 15 minutes.
Heat olive oil over medium high heat in a nonstick pan. Gently flatten artichoke balls in into discs in your palm and add to pan. Cook over medium high heat until crisp and brown. Flip and cook other side until crisp and brown, adding additional olive oil if necessary.
Serve hot with lemon wedges.