Description
This prep-ahead recipe is perfect for busy weeknights or stress-free holiday entertaining. Form the patties and make the sauce in advance and heat the patties on the stove in less than ten minutes when you are ready to serve. Serve warm. You can easily turn them into a meal by serving with a grain and veggies.
Ingredients
- 1 shallot, chopped
- 2 cloves garlic
- 1, 15 ounce can garbanzo beans (chickpeas), drained, rinsed and mostly dried (or 1.5 cups cooked chickpeas)
- 1 cup fresh Italian flat leaf parsley (large, tough stems removed)
- 1/2 cup + 2 tablespoons certified gluten-free oats
- 1 tablespoon Maille Traditional Dijon Originale Mustard
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 2-3 tablespoons extra virgin olive oil for pan frying
- 1 batch of my 3-Ingredients Homemade Vegan Honey Mustard Sauce for dipping
Instructions
- In a food processor, pulse the shallot and garlic until finely minced. Add to the processor the garbanzo beans, parsley, oats, Maille Dijon Originale mustard, salt and pepper. Pulse 5-10 times until the mixture is easily formed into balls.*
- Using a 1.5 tablespoon cookie scoop, scoop the batter into your hands. Form into balls or patties using your dry hands.**
- Heat a 12-inch nonstick pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot (about 2-3 minutes), place the patties on the pan evenly spaced out (they should not be touching). Cook on medium heat for 3-4 minutes per side until golden brown on both the top and bottom. You may need to add 1 more tablespoon of oil if you do this in two batches or if you want more of the edge to be crispy.
- Serve immediately while hot (or store and warm before serving). Serve with my 3-Ingredient Homemade Vegan Honey Mustard dipping sauce.
- Fritters and sauce can be stored in an airtight container in the refrigerator for up to one week. I have not tried freezing and thawing them but I imagine these would freeze and thaw well.
Notes
* To know when it processed enough, pinch the mixture between two fingers and it should easily stick together. You don't want to over process or it will turn into mush, but you also don't want any chunks of chickpeas. A couple are okay but if it is too loose it will fall apart. See my process shots in the post above as a reference (the second food processor overhead shot).
**I like to roll the mixture into balls and then slightly flatten the top and bottom between the palms of my hands to form mini patties. I go around the edges with my fingers to make sure there are no cracks or loose pieces around the edge. The cookie scoop I use helps to ensure the patties are the same size. You could form them into any size you want though. Using the 1.5 tablespoon cookie scoop this recipe yields 15 fritters. You could double the recipe if you are serving a larger crowd.
- Prep Time: 10 mins
- Cook Time: 8 mins
