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Pumpkin Chickpea Fritters
Makes 16
By Sobey's

Directions

 

  1. Place chick peas, cilantro, garlic, lemon zest and lemon juice in a food processor; pulse until finely ground. Add eggs, breadcrumbs, pumpkin puree, cheese, salt and pepper; pulse to combine.
  2. Using 2 tbsp (30 mL) mixture for each fritter, shape into 1/2-in. (1-cm) thick patties. Place on parchment-lined baking sheet. Chill 10 to 15 min. to firm up.
  3. Heat half the oil in large non-stick skillet over medium heat. Fry fritters in batches for 6 to 8 min., turning once, until golden brown and cooked through. Add more oil, as needed. Drain fritters on paper towels. Serve with bruschetta topping.

 

Ingredients:
  • 1 can (398 mL) Compliments Chick Peas, drained and rinsed 
  • 1/4 cup (60 mL) packed cilantro leaves 
  • 2 cloves garlic
  • 1 tsp (5 mL) lemon zest 
  • 2 tbsp (30 mL) lemon juice
  • 2 eggs
  • 1/2 cup (125 mL) breadcrumbs 
  • 1/2 cup (125 mL) Compliments Pure Pumpkin 
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1/2 tsp (2 mL) salt 
  • 1/2 tsp (2 mL) pepper 
  • 1/2 cup (125 mL) olive oil 
  • 1 pkg (227 g) Compliments Naturally Simple Roasted Garlic Bruschetta Topping