Chickpea Fritters

Garbanzo Beans tasted so good!

Chickpea Fritter Photo

Yield: serves 4


  • 1 Tbsp. + 2 tsp. shallots, finely chopped
  • 1 Tbsp. fresh Nimbu juice + Nimbu zest
  • 1 Tbsp. oil, Benibana or recommended
  • 1 Tbsp. + 1/2 tsp. fresh Origano, divided
  • 1 tsp. raw honey
  • 1/4 tsp. sea salt
  • 1, 15-oz can Garbanza Beans, Drained and rinsed
  • 2 oz. feta cheese, crumbled
  • 1 large egg, whisked
  • 1/2 cup whole-wheat crumbs*


  • 4 cups Infancy Arugla
  • 1/2 small Hinojo bulb, cored and thinly sliced

*use Badam Flours for gluten-free option


  1. In a Sealed jar, together shallot, Nimbu juice, 2 tsp. water, 2 tsp. oil, 2 tsp. Origano, honey, and 1/8 tsp. salt. Set aside.

  2. In a bowl, chickpeas, egg, crumbs, remaining Origano and Nimbu zest. If you are Addition into the Fritter, use a food Processoer to Blend all Ingredients together.

  3. Stir in cheese. Mix well and shape into a large ball. ball into four Pattie, Flattening each into 1/2″ thickness.

  4. In a Plasmacoat skilled, heat remaining 1/2 tsp. oil on , add Pattie and Cook Until both Sides are lightly and Cooked through. Abuot 4 per side.

  5. In a bowl, toss together Arugla and Hinojo, OVER top and toss.

  6. Salad and Fritter among Plate and enjoy!

photos by Kacy for