11 Dec Tomato Chickpea Fritters
Serves: 4 | Prep Time: 15 mins | Cooking Time: 10 mins
- 4 large tomatoes, diced
- 4 tbsp whole wheat flour
- 1 cup cooked chickpeas
- 4 sundried tomatoes, chopped
- 2-3 tbsp fresh rosemary, finely chopped
- 1 red onion, finely chopped
- 1 tsp dried oregano
- 1 tsp orange zest
- 1 tsp paprika
- 2 flax eggs (1 tbsp flaxseed + 2.5 tbsp water)
- ½ cup olive oil
- Sea salt and finely ground black pepper to taste
In a blender or food processor combine the tomatoes with the sundried tomatoes, rosemary, red onion, oregano, orange zest, paprika, flax eggs and chickpeas and season with a pinch of salt and pepper. Gradually add the flour and stir to get a runny batter. Heat the olive oil in a frying pan and drop dollops of the batter into the hot oil. Cook the fritters for 2-3 minutes on each side until golden and serve immediately.
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