Dina Deleasa Instagram – I reworked my chickpea fritter recipe to be compatible with the low iodine/sodium diet I am following for treatment purposes. Also taking out the cheese (bc no dairy) and using an egg white to bind. I added in lemon juice and lemon zest, and ate these on repeat with spicy marinara sauce!
The official recipe will be in my cookbook but this one is just as tasty for now ! 😉
1 (15-ounce) can of chickpeas, drained and rinsed
3 cloves garlic, rough chopped
⅓ cup fresh parsley leaves (if you do not have fresh then use 1 tbsp dried… or you could use fresh Basil!)
1 teaspoon lemon zest
3 tablespoons lemon juice
Kosher salt
Ground black pepper
1 large egg white
3 tablespoons all-purpose flour
Extra-virgin olive oil, for pan frying
1. In a food processor, pulse the chickpeas, garlic, parsley, lemon zest , lemon juice, and a generous pinch of salt and pepper until combined, but still chunky. (Do not puree.)
2. Transfer the chickpea mixture to a large bowl.
3. Add the egg white and flour and stir to combine.
4. Using your hands, shape the mixture into 8 patties.
5. In a large nonstick skillet, warm ⅛-inch of olive oil over medium-high heat.
6. Cook the patties in batches until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate
#easyrecipes #chickpeafritters #lowsodium #healthyrecipes | Posted on 19/Jan/2024 02:38:39
