Chickpea fritters are salty, slightly spicy, and crispy, paired with a sweet and spicy jalapeño raspberry sauce that pairs wonderfully to bring out all the unique flavors!
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.
Notes
These aren't crazy spicy, so leave in some jalapeño seeds or add more if you like super spicy recipes!The fritters reheat best when refried on the stove top - even without oil - the microwave does make them a bit soggy. Best when none are leftover ;)Nutrition information is only for the fritters.