Chickpea Bites

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These are delicious, but don't hold together quite well while frying. Needs more binder of some kind. Egg? Reduce aquafaba first?

Also, maybe try baking instead of frying? They then (1) won't be torn apart by the bubbling oil, and (2) would be a bit healthier. Not sure if the same crunch can still be achieved though.

oven: 400ยบF

Ingredients

  • 1 head of garlic
  • 30 oz chickpeas
  • cumin
  • coriander
  • aleppo pepper
  • salt
  • sprig of rosemary
  • black pepper
  • onion diced

Instructions

1

Spread the chickpeas into a single layer on a pan. Toss with olive oil, salt, rosemary sprig, and ground black pepper. Slice the top off the head of garlic, exposing the tops of the cloves. Drizzle with olive oil, wrap with aluminum foil, and place on the pan as well. Roast in a 400F oven until crunchy, stirring occasionally, about 40 minutes.

2

Meanwhile, soften the diced onion with some olive oil over low to medium heat.

3

Put the roasted chickpeas in a food processor and pulse to form a coarse meal. Transfer to a large bowl, add the roasted garlic cloves and softened onion, season with cumin, coriander, and aleppo pepper. Add some chickpea liquid (aquafaba) to form the meal into small patties.

4

Fry the patties until golden and transfer to a paper towel to cool.