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Chickpea-Cauliflower Fritters
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Chickpea-Cauliflower Fritters

After using some mashed cauliflower in a rockin' dish last week, I've been in a quandry over what to do with the rest.  Tonight, inspiration struck!  I was in the mood for falafel, but didn't have all the necessary ingredients on hand for that.  So, I improvised with a can of garbanzo beans and a few other basic staples.  The end result was fantastic!             

  • 1 15-oz can garbanzo beans, drained 
  • 1 cup mashed cauliflower 
  • 1/3 - 1/2 cup plain bread crumbs 
  • 2 garlic cloves 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon cumin 
  • 1/4 cup extra virgin olive oil, or less 
  • 1/2 cup corn, optional 
  • salt and pepper to taste 

Place all ingredients except for olive oil in food processor.  Pulse until mixture begins to combine.  Add olive oil slowly while pulsing, a little at a time, until mixture is desired consistency.  Stir in corn.  Add salt and pepper to taste. Roll mixture into small balls, then press into patties.  Cook over medium heat in skillet, watching carefully, and flipping after 5 minutes or so.  Alternately, bake fritters in oven at 400 degrees for 20 minutes until crisp and golden, turning patties after 10 minutes.

Serve fritters topped with zucchini, squash, fresh tomato, and spinach, with sweet potato rounds on the side.  Serves 4 people.   Enjoy!

 

 

 

*Image courtesy Flickr creative commons.

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  1. The Flaming Vegan Crew
    The Flaming Vegan Crew
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