As often as we encourage you to cook with fresh ingredients and avoid packaged goods, there is one notable ingredient for which we'll regularly make an exception: chickpeas. Sure, you could buy them dried and then soak, and rinse, and boil, and simmer, and skin, and... you get the picture. But why would you when they're (almost) just as good when canned and take all of 30 seconds to prepare (remember to wash those can tops!).
Today, Sarah Carey uses these versatile beans to make chickpea fritters, a healthy and satisfying vegetarian meal that's ready in less than 10 minutes. After pulsing a few ingredients -- most of which already live in your pantry -- in your food processor, you'll pan-fry these dainty patties until they're lightly golden (a.k.a. perfectly crisp). Served with a light salad, this virtuous meal is one worth making.
Ready to fry? Here's what you'll need to make these fritters:
- 1 can (15.5 ounces) rinsed and drained chickpeas
- 1/2 cup sliced scallions
- 1/3 cup chopped cilantro
- 1/2 cup flour
- 1 large egg
- 1 teaspoon coarse salt
- Olive oil
- Salad and lemon wedges, for serving