Chickpea Fritters with Tomato Basil Salad is a fresh, summery, budget-friendly dish. Delicious, vegetarian, gluten-free, and dairy-free, these fritters appeal to just about everyone.
Add the chickpeas, garlic, ¼ cup basil, ¼ teaspoon salt, and cayenne pepper to the bowl of a mini food processor. Pulse until the chickpeas are chopped but not made into a paste.
In a medium bowl, stir together egg and flaxseed meal. Add in chickpea mixture and stir until combined.
Shape into 8 small patties. Transfer to a plate and refrigerate. Let refrigerate at least 30 minutes.
Meanwhile, make the tomato basil salad by adding the tomatoes, remaining ¼ cup basil, remaining ⅛ teaspoon salt, 1 teaspoon olive oil, and vinegar to a medium glass or plastic bowl. Set aside. [Store in the fridge if waiting longer than 60 minutes]
When ready to cook, add the remaining 1 tablespoon + 2 teaspoon olive oil to a large skillet. Heat over medium-high heat. Add chickpea patties carefully to skillet. Cook for about 2-4 minutes per side until the fritters are lightly golden and crispy on the outside.
Remove to paper towels to drain off excess oil. Enjoy!
Notes
*Great with a salad, in a pita, or served in lettuce for lettuce wraps.*You can use any vinegar desired.