Chickpea (Garbanzo) and Vegetable Fritters

[Guest guest]

Chickpea and Vegetable Fritters

 

 

1 400-420g (14-15 oz) can chickpeas (garbanzos) - drained and rinsed

1 300g (10 oz) packet silken tofu

1 tablespoon (4 teaspoons) chicken-style stock powder

1/4 cup cornflour (corn starch) or other starch

1 tablespoon (4 teaspoons) nutritional yeast flakes

1 tablespoon (4 teaspoons) egg replacer powder

1/2 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 420g (15 oz)can corn kernels

2-3 carrots - grated

 

 

Place chickpeas, tofu, egg replacer and seasonings into food

processor. Process until combined and chickpeas are broken down

to desired consistency. Add corn and carrot, turn processor to low

and process until just mixed.

Heat a little oil in a fry pan. Place spoonfuls of mixture into pan.

Flatten slightly with the back of a spoon. Fry for a few minutes on

each side until golden brown and holding together nicely.

Serve hot or cold.