Method

Oven preparation: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

Chickpea preparation: Soak the chickpeas overnight, then cook until tender. Allow them to cool.

Ingredient prep: Grate the garlic cloves and finely chop the onion and parsley.

Mixture combining: In a large mixing bowl, combine the drained and rinsed chickpeas, chickpea flour, parsley, onion, garlic, ground cumin, ground coriander, nutritional yeast, water, salt, and black pepper.

Mashing: Mash the mixture with a potato masher, food processor or a fork until coarsely mashed and pasty. Add 1 to 2 more tablespoons of water if necessary to help the mixture stick together into patties.

Shaping: Shape the mixture into 12 small chickpea patties.

Baking preparation: Arrange the patties on the prepared baking sheet and brush them with olive oil.

Baking: Bake for 20 to 25 minutes or until golden brown.

Serving: Serve with a squeeze of lemon and garnish with fresh parsley.

Serving with ideas: Pumpkin Soup, Keto-Friendly, Pita Bread, Keto-Friendly, Cloud Bread, Keto-Friendly, Salsa, Keto-Friendly, Tzatziki Sauce, Keto-Friendly, Horiatiki, Greek Salad, Tzatziki Sauce, Keto-Friendly or Ketchup, Keto-Friendly.

Refrigerate: Store chickpea fritters in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Place fritters in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags for up to 3 months. Reheat directly from frozen in the oven at 350°F (175°C) for 10-15 minutes.