Curry Chickpea Fritters

• 2 cups Canned Garbanzo Beans, Drained, Rinsed And Skins Removed
• 1- 1/2 Tablespoon Tahini Paste
• 1 Tablespoon Honey
• 2 Tablespoons Red Bell Peppers, Finely Diced
• 1/4 cups Zucchini, Grated Very Finely (Optional)
• 1 teaspoon Curry Powder
• 1 teaspoon Cumin
• 1/2 Tablespoons Canola Oil
• 2 Tablespoons Sour Cream Or Plain Greek Yogurt, For Serving

1. Note: If not already done, take the skins off the beans!
2. It takes a few minutes, but is worth it to not have mouthfuls of bean skin in your fritters.
3. Mash about 1/3 of the beans in a bowl with a fork, then add second 1/3 and continue mashing and mixing, followed by the last 1/3.
4. I did it this way so that I would have some varied texture in my fritters.
5. Add the rest of ingredients (except the oil and sour cream) and mix to combine.
6. It all should stick together pretty easily.
7. Roll into balls and flatten.
8. Heat a skillet with hot oil over medium-low heat.
9. Once the oil is hot add the patties.
10. I recommend not using a high-heat oil like olive oil or coconut oil, as they will burn easily.
11. Cook 3 or so minutes on each side, then serve hot with a cool dipping sauce.
12. Cold leftovers are also surprisingly tasty!
13. Makes about 5 patties.
14. Adapted from Edible Perspectives Curry Hummus.

garbanzo beans, tahini paste, honey, red bell peppers, zucchini, curry, cumin, canola oil, sour cream

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/curry-chickpea-fritters/ (may not work)