These cassava chickpea fritters are buttery and delicious, with crunchy chickpeas and crispy edges. This recipe is all-purpose, and can be served with virtually any meal!
A little background…
This week, my mom bought a bunch of beans from an organic farm, then soaked and cooked them. When I saw a bowl of chickpeas lying on the counter, a light bulb went off in my head: CHICKPEA FRITTERS! The crazy thing is that I’d never heard of a chickpea fritter, and had never even made fritters before. But it just sounded so good! So I got cooking.
I mashed up the chickpeas with hot water until they were slightly broken down, but with a few yummy chunks. Then, I stirred in Otto’s cassava flour, oil, and spices. I cooked the dough in piping hot Primal Kitchen avocado oil until it I had made buttery, crispy fritters. We ate them for dinner with some epic chili, and everyone was blown away.
I’m a bit obsessed with these cassava chickpea fritters.
They’re just so tasty–super crispy on the outside, like your favorite fried food, and the inside is soft like a flatbread (thanks to the cassava flour!). Because these have a pretty simple flavor, you can serve them with virtually any meal. Chili, soup, stews, eggs–you name it! This morning, I enjoyed two with avocado and it was the best avocado toast I’ve ever had.
I’m so surprised how easy these are to whip up. They take only about a half hour from start to finish.
Also, these store really well, making them the perfect meal prep recipe! You could make a large batch of these at the beginning of the week, store them in the fridge, and reheat them when you’re ready to eat.
I hope you love these fritters. If you make them, tag me @sadieradinsky and show me what you served them with!
Crispy Cassava Chickpea Fritters
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 10-12 1x
Description
Grain-free, vegan delights that are halfway between a fritter and a flatbread. They can be served with just about any dish!
Ingredients
1 cup cooked chickpeas
1 cup boiling water
1 cup + 2 Tbs cassava flour
1/4 cup olive oil
3/4 tsp sea salt
1/4 tsp garlic granules
Few shakes black pepper
Plenty of avocado oil or bacon fat, for frying
Instructions
1. Combine the chickpeas with boiling water in a large bowl. Using a potato masher (or fork), the chickpeas with the water until they break into small pieces. You don’t need to turn it into a paste—there should still be a few chunks. If your chickpeas are too firm to mash, microwave them along with the water in a heatproof bowl for about 1 minute, or until softer, then mash.
2. Add the cassava flour, olive oil, and spices to the bowl. Stir using a rubber spatula until a thick dough forms. If the dough is extremely sticky, you can add another tablespoon of cassava flour. Let the dough rest, to thicken up, while you heat your skillet.
3. Heat a medium skillet (I like cast iron) to medium heat. Cover the bottom of the skillet completely with avocado oil.
4. Once the oil is glistening, you’ll know it’s hot. Divide the dough into 10 equal pieces. Form one of the pieces into a ball, then flatten it out using your hands until it forms a disk about 4 inches in diameter (about 1/4 inch thick).
5. Place the disk into the heated skillet. Add more disks of dough to the pan, depending on how much room you have. You just don’t want them to touch.
6. Turn the heat up to medium/high, and cook the fritters for about 3-4 minutes on one side, before carefully flipping and cooking another 3-4 minutes. If at any point the skillet looks like there’s no oil on it, add more oil. That’s what makes these crispy.
7. Once the fritters are a light brown and crispy on both sides, remove from the pan and let them cool on a wire rack (or a plate). Add more oil to the skillet, then repeat with remaining dough.
8. Serve fritters right away for maximum crispiness. Enjoy with eggs, chili, soup, stew, avocado, or just about anything else! Store leftovers in an airtight container in the fridge, and reheat by cooking with oil in a skillet until crispy.
Notes
If you’re not dairy-free, feel free to add in 1/3 cup of shredded sharp cheddar to the dough–it’s delicious!
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