Happy Valentine’s Day! Or Galentine’s Day! Or Wednesday!
I’m so excited about these Chickpea Fritters for so many reasons. First, because they’ve gotten me through the longest three weeks of the year. I’m not sure why the last three weeks have felt like an eternity, but they have. There was that whole super moon/blue moon/full moon business, paired with our “reading olympics” and the 100th day of school… and I’m not sure the students or I have fully recovered. And now it’s Valentine’s Day. Send help. Or chickpea fritters.
I crave major carbs after a long day (or week!) and these chickpea fritters feel super carb-tastic, but in reality, they’re just filled with nutritious chickpeas, full of fiber and protein. The fritters have an onion and jalapeño with them for a lotta flavor and a little bit of spice!
The jalapeño raspberry sauce they’re paired with is fairly healthy too – without any refined sugar – just honey! Of course the sweetness from the raspberries, too.
All these healthy points make me feel balanced when I fry the fritters in a tad bit of oil – I use olive oil to feel a little bit on the “healthier” side still, but go ahead and use whichever oil you prefer. Frying them up really is worth it, because they get a super crispy exterior that just isn’t the same when they bake.
Salty, crispy, nutritious, spicy, fritters are absolutely making your week so. much. better.
And you guys, I do need to tell you more about this sauce, because I’m obsessed. Inspired by my raspberry pepper jam – because I love a good sweet/spicy combination – this sauce is thinner and is both spreadable and perfect for dipping! Could you have ever imagined a better combination of flavors between this sauce and those fritters?! I didn’t think so, because this one is aaaahmazing, if I do say so.
If you don’t have any Valentine’s Day plans, or are looking for a new, unique recipe to try tonight, go ahead and add these to the menu. They’re perfect as an appetizer or main, and the deep pink is perfect for the occasion. 😉
Chickpea Fritters with Jalapeño Raspberry Sauce
JALAPENO RASPBERRY SAUCE:
- 2 cups frozen raspberries
- 2 Tablespoons lemon juice
- 2 Tablespoons jalapeno finely chopped
- 2 Tablespoons water
- 1 teaspoon honey
- 1/2 teaspoon coarse sea salt
- 1 15- oz. chickpeas drained and rinsed
- 1 small jalapeño seeds and ribs removed
- 1/2 cup yellow onion
- 2 garlic cloves
- 1/2 cup bread crumbs
- 1/2 teaspoon coarse sea salt
- 1 egg slightly whisked
- Olive oil for pan frying
- Jalapeño Raspberry Sauce: In a small saucepan, combine all sauce ingredients and bring to a simmer over medium heat. Stir occasionally as raspberries begin to break apart. Cook for 10-15 minutes until the sauce begins to stick to the back of a spoon; remove from heat and let rest for at least 8-10 minutes to thicken. Store in an airtight container.
- Chickpea Fritters: In a food processor, add chickpeas, jalapeno, onion, and garlic. Pulse several times until a coarse mixture forms. Add bread crumbs and salt, pulse an additional 2-3 times until combined. Stir in egg (I like to do this in a separate bowl so it is thoroughly mixed). Form 6 patties by taking 1/4 cup of the mixture and molding into a disc shape with your hands.
- Coat the bottom of a cast iron skillet (or skillet of choice) with a layer of olive oil, about 1/2 - 1 inch in pan. Heat over medium heat. Once hot, add the fritters, being sure to not crowd the pan. I usually cook 3-4 at a time. Cook on each side for 3-4 minutes until golden brown. Remove from heat and let drain a bit on a paper towel as desired. Serve immediately with sauce.