Add the chickpeas, garlic, 1/4 cup basil, 1/4 tsp 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 1/4 cup basil, remaining 1/8 tsp salt, 1 tsp 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 TBSP + 2 tsp 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!
*Great with a salad, in a pita, or served in lettuce for lettuce wraps.*You can use any vinegar desired.
Recipe from Living Well Kitchen https://blog.memeinge.com/chickpea-fritters-with-tomato-basil-salad/