Pumpkin Chickpea Fritters

Prep Time: 15 minutes
Total Time: 1 hour
Makes: 16 fritters

Ingredients

  1. 1 can (398 mL) Compliments Chick Peas, drained and rinsed
  2. 1/4 cup (60 mL) packed cilantro leaves
  3. 2 cloves garlic
  4. 1 tsp (5 mL) lemon zest
  5. 2 tbsp ( 30 mL) lemon juice
  6. 2 eggs
  7. 1/2 cup (125 mL) breadcrumbs
  8. 1/2 cup (125 mL) Compliments Pure Pumpkin
  9. 1/3 cup (75 mL) grated Parmesan cheese
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp ( 2 mL) pepper
  12. 1/2 cup (125 mL) olive oil
  13. 1 pkg (227 g) Compliments Naturally Simple Roasted Garlic Bruschetta Topping

Method

  1. Place chick peas, cilantro, garlic, lemon zest and lemon juice in a food processor; pulse until finely ground. Add eggs, breadcrumbs, pumpkin puree, cheese, salt and pepper; pulse to combine.
  2. Using 2 tbsp (30 mL) mixture for each fritter, shape into 1/2-in. (1-cm) thick patties. Place on parchment-lined baking sheet. Chill 10 to 15 min. to firm up.
  3. Heat half the oil in large non-stick skillet over medium heat. Fry fritters in batches for 6 to 8 min., turning once, until golden brown and cooked through. Add more oil, as needed. Drain fritters on paper towels. Serve with bruschetta topping.
Tip:
Substitute leftover mashed squash for the pumpkin puree.
Try serving with garlic aioli for dipping.