Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Chickpeas - Drain and rinse one can of chickpeas, and set it aside. In a food processor, add the remaining chickpeas and pulse until coarsely blended. You want a mixture that still has some texture.
- Step 2: Sauté the Aromatics - In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Step 3: Cook the Cauliflower - Add the cauliflower pieces to the skillet and season with salt and black pepper. Sauté for about 5-7 minutes until the cauliflower is tender but not mushy. Remove from heat and let cool slightly.
- Step 4: Combine Ingredients - In a mixing bowl, combine the sautéed cauliflower mixture, the pulsed chickpeas, and the remaining whole chickpeas. Mix well, then drizzle with another 1 1/2 tablespoons of olive oil. Adjust seasoning with extra salt and pepper if desired.
- Step 5: Form the Fritters - Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place them on a plate and set aside while you heat the skillet.
- Step 6: Fry the Fritters - In the same skillet, heat a thin layer of olive oil over medium heat. Carefully add the fritters in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side until golden brown and crispy.
- Step 7: Drain and Serve - Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm, topped with a generous scoop of hummus and garnished with diced green onion.
Notes
- For a gluten-free option, use gluten-free hummus and serve with gluten-free crackers or veggies.
- Substitute olive oil with avocado oil for a different flavor profile.
- Add red pepper flakes or chopped jalapeños for a spicier kick.
- Mix in flaxseed meal or ground chia seeds for a creamier texture.