- 2 cups Chickpea Flour
- 3 cups Water
- 1 tablespoon Coarse Sea Salt
- 1/4 Red Onion, minced
- 1 Carrot, grated
- 2 tablespoons minced Fresh Rosemary
- 2 tablespoons Extra Virgin Olive Oil
- Grapeseed or Extra Virgin Olive Oil, for frying
In a large pot over no heat, combine chickpea flour, water, salt, onion, carrot, rosemary and olive oil. Whisking continuously, turn heat to medium and continue to whisk until the mixture becomes quite thick (about 15 minutes). Remove from heat and either whisk by hand or with a handheld blender to smooth out any lumps.
Oil 9 x 12-inch glass casserole and spread mixture evenly across the bottom. Cool slightly, cover and refrigerate until firm (about 2 hours). Remove from refrigerator, cut into thin strips and gently remove strips from the casserole.
Preheat oven to 250 degrees Fahrenheit.
Heat large saute pan (cast-iron gives a nice crispy outer crust), cover the bottom in oil and fry fritters 2-3 minutes per side. Remove from heat and place on paper towels to absorb excess oil. Keep fritters warm in the oven while you fry up the remaining strips. Serve immediately.
Inspired by the millet patties from Clean Food.
Read the blog post where this recipe originally appeared: Vegan Chickpea Fritters Recipe