Serves: 4 (approx. 24 fritters) | Prepping Time: ~35 min | *high-protein
Nutrition Information (per serving)
- Calories: 338 kcal
- Carbs: 46.1g.
- Fat: 7.8g.
- Protein: 20.5g.
- Fiber: 15.5g.
- Sugar: 5.8g.
- [1000 g.] 10 cups chickpeas (canned or cooked)
- 3 sweet onions (diced)
- 12 sundried tomatoes
- 3 cloves garlic (minced)
- [40 g.] 4 tbsp. curry spices (see recipe)
- Lemon mint tahini cream (see recipe)
- Mexican Salsa (see recipe)
- Guacamole (see recipe)
Total number of groceries: 3
- Soak and cook 3 cups of dry chickpeas according to the method if necessary.
- Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
- Add the chickpeas, onion, sundried tomatoes, garlic and spices to the food processor and process them into a chunky mixture.
- Alternatively, mince the sundried tomatoes and mash them together with the chickpeas and other ingredients in a large bowl, knead them into a chunky mixture.
- Use a tablespoon of chickpea mixture, knead into 2 inch (5 cm) thick disc and place it on the baking sheet.
- Bake the fritters for 10 minutes, take the baking sheet out of the oven, turn the fritters over and bake for another 10 minutes.
- Take the fritters out of the oven once they’re browned and crispy on the outside and let them cool down for about a minute.
- Serve the fritters with the optional toppings and enjoy!
- Store the fritters in the fridge, using an airtight container and consume within 3 days. Store the fritters in the freezer, using Ziploc bags, for a maximum of 60 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the fritters or enjoy them cold.
Check out our plant-based cookbooks HERE!
Vegan Meal Prep: Tasty Plant-Based Whole Foods Recipes Including a 30-Day Time-Saving Meal Plan
* * *
Plant-Based High-Protein Cookbook: Nutrition Guide With 90+ Delicious Recipes (Including 30-Day Meal Plan)
* * *
51 Plant-Based High-Protein Recipes: For Athletic Performance and Muscle Growth (Plant-Based 51 Book 1)
* * *