Simple Vegan Gluten-Free Chickpea Fritter Bowls
Ingredients
- 1 398ml can chickpeas
- 4 green onions
- 2 large cloves garlic
- 1 tbsp ground flax seed
- 1/4 tsp turmeric
- 1 tbsp olive or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Bowl additions
- 1 packed cup spinach and arugula
- 16 cherry tomatoes
- Large scoop of hummus
Preparation
Pour the chickpeas into a large mixing bowl and knead with your hands until they're almost totally broken down (about 1 minute).
Add in all other ingredients and continue to knead mixture by hand until all ingredients are combined.
Put the mixture aside for 10 minutes, so it can firm up. Meanwhile switch on your oven's grill/broiler and place a baking tray lightly coated with oil beneath it to warm.
Form the chickpea mixture into 4 equal patties and place on the warmed baking tray.
Grill the fritters for 4-6 minutes, until lightly browned on top.
Flip the fritters and also add the cherry tomatoes to the baking tray. Grill everything for another 4-6 minutes, ensuring the tomatoes don't burn (they cook quickly!). Remove from the oven.
Serving
To assemble the two bowls, create a base of spinach and arugula in each, and place the fritters on top. Add the cherry tomatoes and a scoop of your favourite hummus, and they're ready to eat!
