Low Iodine/Sodium Chickpea Fritters
Serves 415 mins prep15 mins cook
A reworked chickpea fritter recipe, compatible with a low iodine/sodium and dairy-free diet. These fritters incorporate lemon juice and zest, bound with an egg white, and are delicious served with spicy marinara sauce.
0 servings
What you need
Instructions
1. In a food processor, pulse the chickpeas, garlic, parsley, lemon zest, lemon juice, and a generous pinch of salt and pepper until combined, but still chunky. (Do not puree.) 2. Transfer the chickpea mixture to a large bowl. 3. Add the egg white and flour and stir to combine. 4. Using your hands, shape the mixture into 8 patties. 5. In a large nonstick skillet, warm ⅛-inch of olive oil over medium-high heat. 6. Cook the patties in batches until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.View original recipe