Chickpea Fritters with Jalapeño Raspberry Sauce

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5 from 6 votes

Chickpea fritters are salty, slightly spicy, and crispy, paired with a sweet and spicy jalapeño raspberry sauce that pairs wonderfully to bring out all the unique flavors!

Prep Time

15 mins

Cook Time

15 mins

Servings: 3 servings (2 fritters per serving)

Course: Appetizer

Ingredients

JALAPENO RASPBERRY SAUCE:

2 cups raspberries frozen
2 Tablespoons lemon juice
2 Tablespoons jalapeño finely chopped
2 Tablespoons water
1 teaspoon honey
1/2 /2 teaspoon sea salt coarse

CHICKPEA FRITTERS:

1 15- oz. chickpeas drained and rinsed
1 jalapeño seeds and ribs removed, small
1/2 /2 cup yellow onion
2 garlic cloves
1/2 /2 cup bread crumbs
1/2 /2 teaspoon sea salt coarse
1 egg slightly whisked
olive oil for pan frying

Instructions

Cup of Yum

Jalapeño Raspberry Sauce: In a small saucepan, combine all sauce ingredients and bring to a simmer over medium heat. Stir occasionally as raspberries begin to break apart. Cook for 10-15 minutes until the sauce begins to stick to the back of a spoon; remove from heat and let rest for at least 8-10 minutes to thicken. Store in an airtight container.
Chickpea Fritters: In a food processor, add chickpeas, jalapeno, onion, and garlic. Pulse several times until a coarse mixture forms. Add bread crumbs and salt, pulse an additional 2-3 times until combined. Stir in egg (I like to do this in a separate bowl so it is thoroughly mixed). Form 6 patties by taking 1/4 cup of the mixture and molding into a disc shape with your hands.
Coat the bottom of a cast iron skillet (or skillet of choice) with a layer of olive oil, about 1/2 - 1 inch in pan. Heat over medium heat. Once hot, add the fritters, being sure to not crowd the pan. I usually cook 3-4 at a time. Cook on each side for 3-4 minutes until golden brown. Remove from heat and let drain a bit on a paper towel as desired. Serve immediately with sauce.

Notes