Guest guest Posted October 14, 2005 Report Share Posted October 14, 2005 Chickpea, Corn and Carrot Fritters (Soy-Free) two 420 g (15 oz) cans chickpeas (garbanzos) 1/4 cup chickpea (garbanzo) flour (besan) 1/4 cup corn starch (cornflour) 1/4 cup water 4 tsp egg replacer powder 4 tsp chicken-style stock powder 4 tsp nutritional (savoury) yeast flakes 1/2 tsp salt (optional) 1/2 tsp onion powder 1/4 tsp garlic powder few twists of freshly ground black pepper one 420 g (15 oz) can corn kernels 2 - 3 carrots, grated oil for frying Place chickpeas, flours, egg replacer, water and seasonings into food processor. Process on medium speed until well combined and the chickpeas are broken down to the desired consistency. Add corn and carrot and process at low speed until just mixed. Heat oil in frypan. Place small spoonfuls into pan. Flatten slightly with the back of a spoon. Fry for a few minutes on each side, or until golden brown and holding together nicely. Drain on paper towel (kitchen paper). ** For variety other veggies can be used. My son likes grated potato instead of the corn in his. Quote Link to comment Share on other sites More sharing options...
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