Pumpkin Chickpea Fritters

Prep time: 15min
Total time: 60min
Makes: 16 fritters
1 can
Compliments Chick Peas, drained and rinsed
398 mL
1/4 cup
packed cilantro leaves
60 mL
2
cloves garlic
1 tsp
lemon zest
5 mL
2 tbsp
lemon juice
30 mL
2
eggs
1/2 cup
breadcrumbs
125 mL
1/2 cup
Compliments Pure Pumpkin
125 mL
1/3 cup
grated Parmesan cheese
75 mL
1/2 tsp
salt
2 mL
1/2 tsp
pepper
2 mL
1/2 cup
olive oil
125 mL
1 pkg
Compliments Naturally Simple Roasted Garlic Bruschetta Topping
227 g
Per serving (1 fritter):
calories
120
fat
9 g
saturated fat
1.5 g
carbs
8 g
sugar
1 g
protein
4 g
cholestrol
25 mg
fibre
2 g
sodium
220 mg

Directions

  1. Place chick peas, cilantro, garlic, lemon zest and lemon juice in a food processor; pulse until finely ground. Add eggs, breadcrumbs, pumpkin puree, cheese, salt and pepper; pulse to combine.

  2. Using 2 tbsp (30 mL) mixture for each fritter, shape into 1/2-in. (1-cm) thick patties. Place on parchment-lined baking sheet. Chill 10 to 15 min. to firm up.

  3. Heat half the oil in large non-stick skillet over medium heat. Fry fritters in batches for 6 to 8 min., turning once, until golden brown and cooked through. Add more oil, as needed. Drain fritters on paper towels. Serve with bruschetta topping.

Tip

Substitute leftover mashed squash for the pumpkin puree.
Try serving with garlic aioli for dipping.