These crispy little Dijon Mustard Chickpea Fritters make a fun holiday appetizer or can easily be turned into a main course for a busy weeknight meal.
These fritters are great to make ahead of time if you are doing your Sunday meal prep or readying for a holiday gathering and don’t want to be cooking last minute. You can form the patties in advance and layer them with parchment paper in a storage container in your fridge so that all you have to do is heat them on the stovetop (3-4 minutes per side) before serving. You can also make the dipping sauce ahead of time.
Dijon Mustard Chickpea FrittersElaine Gordon
- 1 shallot chopped
- 2 cloves garlic
- 1, 15 ounce can garbanzo beans chickpeas, drained, rinsed and mostly dried
- 1 cup fresh Italian flat leaf parsley large, tough stems removed
- ½ cup + 2 tablespoons certified gluten-free oats
- 1 tablespoon Dijon Mustard
- 3/4 teaspoon fine salt
- ½ teaspoon ground black pepper
- 2-3 tablespoons extra virgin olive oil for pan frying
- 1 batch of my 3-Ingredients Homemade Vegan Honey Mustard Sauce for dipping
- In a food processor, pulse the shallot and garlic until finely minced. Add to the processor the garbanzo beans, parsley, oats, Maille Dijon Originale mustard, salt and pepper. Pulse 5-10 times until the mixture is easily formed into balls.*
- Using a 1.5 tablespoon cookie scoop, scoop the batter into your hands. Form into balls or patties using your dry hands.**
- Heat a 12-inch nonstick pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot (about 2-3 minutes), place the patties on the pan evenly spaced out (they should not be touching). Cook on medium heat for 3-4 minutes per side until golden brown on both the top and bottom. You may need to add 1 more tablespoon of oil if you do this in two batches or if you want more of the edge to be crispy.
- Serve immediately while hot (or store and warm before serving). Serve with my 3-Ingredient Homemade Vegan Honey Mustard dipping sauce.
- Fritters and sauce can be stored in an airtight container in the refrigerator for up to one week. I have not tried freezing and thawing them but I imagine these would freeze and thaw well.
Elaine Gordon is the creator of EatingbyElaine.com, a nutritious recipe blog with plant-based, gluten-free and allergy-friendly recipes. "I am a certified health education specialist and care deeply about nutrition. My recipes are low in sodium, refined sugar, cholesterol and saturated fat. I use fresh, whole ingredients and stay away from all things artificial. I love to experiment with fresh ingredients and fragrant herbs to make the most of each meal. I take comfort in knowing that what I am eating is improving my health.” ~ Elaine