Crispy Sheet Pan Lemon Chickpea Fritters

Crispy Baked Lemon Chickpea Cakes are a spring take on a falafel. They're full of lemon zest, lemon juice, dijon mustard and sweet leeks.

1 tablespoon + 1 teaspoon olive oil
1 leek, sliced (about 2 cups)
½ teaspoon salt, divided
2 garlic cloves, minced
¼ cup pine nuts
1 (15 oz) can chickpeas, rinsed and drained
1 egg, lightly whisked
1 ½ teaspoons lemon zest
3 teaspoons lemon juice
2 teaspoons Dijon mustard
¼ cup plain breadcrumbs
Yogurt Sauce
½ cup plain Greek yogurt
1 garlic clove, minced
⅛ tsp. salt
1 tsp. lemon juice

Preheat the oven to 400 degrees. Place a small baking sheet in the oven.
Heat a small non-stick skillet to a medium heat. Add 1 teaspoon oil. Add leeks, ¼ teaspoon salt and garlic. Saute until leek have softened, about 3-4 minutes. Transfer to a bowl and cool. Wipe pan clean and toast pine nuts over a medium-low flame. They are done when they smell nutty, be careful to not burn.
Add chickpeas to the bottom of a food processor, pulse until the chickpeas are in tiny pieces, but not pureed. They should look a little bigger than grains of sand, with some bigger pieces as well, you still want a bit of texture.

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