1 can chickpeas, drained
1/2 cup pumpkin puree (canned)
1/4 cup hemp seeds
1 tsp garlic granules
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste
1-2 tsp flour to assist in binding if needed
1 cup panko bread crumbs for coating
1/4 – 1/2 cup safflower oil for frying
To Make:
1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered – pat down into flatter cakes and place int he hot oil – carefully.
5. Continue until the pan is full – leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes – or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!
Serve with your favorite sauce.
