Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

Today’s recipe is a twist on one I published last year. These chickpea veggie fritter bites with avocado dipping sauce make for a great appetizer or snack. I also like adding them to salads and Buddha bowls. The hint of ginger gives them a little zing that pairs nicely with the cool, refreshing dip.

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

At the start of football season this past fall, I saw a bunch of buffalo cauliflower recipes pop up on my favorite food blogs (Brittany’s recipe on Eating Bird Food looks delish!) and I was feeling inspired to make some creative vegan app alternatives myself. So, naturally, I did the least creative thing possible and just changed the shape of an old recipe. Womp womp wommmmp.

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Groundbreakingly (not a word, but we’re just gonna go with it) original? No. But a yummy, nutrient-dense appetizer recipe? Hellz yes. I already shared this recipe on my Instagram feed months ago, but I’ve made it several times since and think it’s definitely deserving of it’s own blog post.These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

Yield: 24 bites

Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

Ingredients

  • 15.5 oz chickpeas (1 can), rinsed and patted dry
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1/2 cup breadcrumbs (I've used whole wheat and panko—both work!)
  • 1/3 cup dairy-free shredded cheddar cheese (optional, but they'll hold together better with it)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp flax meal
  • 5 tbsp water
  • 1" ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Salt + pepper to taste (be generous)
  • For the dipping sauce
  • 1 avocado
  • 3 tbsp dairy-free plain yogurt
  • 1 tbsp packed fresh chopped parsley
  • Salt to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the flax eggs. Mix flax meal and water together in a small bowl and let sit while you prepare the rest of the ingredients. You want the mixture to start to gel. Depends on the temperature of the water, but could be good to go in as little as 5 minutes.
  3. Using a small food processor, pulse the chickpeas (rinse, drain and pat dry first). You don't want them to turn into a paste, so don't overdo it. You want them combined but still with a bit of chunk. If you don't have a food processor, just coarsely mush them up with a fork.
  4. Use a grater to shred the zucchini and carrots. Use a paper towel to press out excess liquid.
  5. Add all ingredients to a big bowl and mix together (easiest to use your hands).
  6. Line a baking sheet with parchment paper (or lightly grease it). Roll the veggie mixture into small balls (about 1"). Place on the pan.
  7. Bake for 25 minutes.
  8. While the bites bake, make the avocado dipping sauce. Put all ingredients in a food processor and combine until smooth.
http://pumpsandiron.com/2018/01/14/chickpea-veggie-fritter-bites-avocado-dipping-sauce/

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

If you roll the balls too big, they’re difficult to eat with the toothpick (they’ll fall off) but they still make for a great two-bite finger food. These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls.  These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

If you don’t have an upcoming occasion necessitating appetizers, make this recipe so that you have the fritters on hand for adding to salads and buddha bowls. A batch will make about a dozen balls and you can store in the refrigerator all week. Easy meal prep!

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Comments

  1. Omg, those look delicious! ✔️🌿👍 And beautiful photography! 😍

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