We reduced the amount of meat consumption in our home tremendously. We have it once a week at home, with the exception if we eat at our parents’ homes. When we made the decision to eat less meat (which really means that my husband was ok with it) I knew I had to be creative with how we got our protein in each day and hope my family wouldn’t be looking for meat elsewhere.
Chickpeas are a great nutritious powerhouse. It’s low in calories, which is great for weight loss management and full of essential amino acids, protein and fibre, which are all good for our digestion and overall health. Did I mention they are also delicious and super versatile? You can adapt them in desserts, roast them like chips and add them to a variety of dishes.
This recipe for fritters was hit with my toddler and carnivorous husband. Served with rice and some homemade tzatziki sauce, it’s a complete meal! I added baking soda because it allows the fritters to puff up, making them nice and fluffy to eat!
- 1 ½ cups of cooked chickpeas (about a can)
- 1/2 cup of flour (I used whole wheat, but regular all purpose is good)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- ¼ tsp. cumin
- 1 large egg, well beaten
- ½ tsp. of baking soda
- 1 fresh garlic clove, minced
- 3-4 sprigs of fresh parsley, chopped finely (optional is you have picky kids)
- 1 sprig of green onion, finely chopped
- In a blender or food processor, combine chickpeas, egg, seasonings, garlic clove and parsley and green onion. You can also do it by hand, no need for fancy equipment.
- Add baking soda to mixture and combine. This will help the fritters puff up slightly when cooking.
- Add a few tablespoons of avocado oil (any neutral oil works too), enough to coat the pan. Using a spoon, scoop batter into a medium high frying pan and let it cook for about a minute or minute and a half, then flip and simmer for another minute, or until golden in colour.
- Once cooked, take out and place onto a plate with a cloth to absorb some of the excess oil. ->I don’t use paper towel.