These delicious little chickpea fritters can be eaten on their own with this kabocha squash dipping sauce or you could even make them to stuff into pitas and wraps.
Preheat oven to 425°F.
To make the fritters, mash the chickpeas with a potato masher really well. Add remaining ingredients and stir to combine.
Lightly spray a baking sheet with oil.
Take 1 full tablespoon of the mixture and make a compact ball with your hands. Place on the baking sheet. Continue forming balls until you’ve used all the mixture.
To make the dipping sauce, I’ve used bits from all the grocery ingredients I bought. Add all the ingredients to a high-powered blender and blend until very smooth. Serve with pita wedges and celery sticks.
When draining the can of chickpeas reserve the brine to make the banana oat muffins and pancakes!