Chickpea Fritters

  1. In a saucepan, stir together the broth, flour, garlic powder, salt, olive oil, eggs and parsley until well combined.
  2. Place over a medium heat and continuously stir. Cook until the dough is thick and pulls away from the sides of the saucepan.
  3. Allow to cool completely.
  4. Heat about 2 inches of vegetable oil in a pot over medium heat.
  5. I used a small cookie scoop to form the fritters and gently place into the oil. {NOTE: to test the readiness of the oil, carefully drop a small piece of the dough in the oil. If bubbles form around it and the dough rises to the top then the oil is ready.}
  6. Cook the fritters in batches until nice and golden. I placed them onto a cooling rack after frying to allow any excess oil to fall onto some paper towels while staying crisp.
  7. Sprinkle with pecorino cheese, some more fresh parsley and a little squeeze of lemon juice.

vegetable broth, chickpea flour, garlic, salt, eggs, handful, olive oil, lemon, pecorino cheese

Taken from www.yummly.com/recipe/Chickpea-Fritters-1651493 (may not work)

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