Greek recipes for plant-based fritters abound and this one, with chickpeas, from the island of Rhodes, is a classic. Enjoy this wonderful Greek vegan and Greek vegetarian recipe any time of the day. It goes perfectly with the tahini dip, too!
Ingredients:
½ pound dried chickpeas picked over and rinsed
1 cup finely chopped onions
1 medium firm ripe tomato, grated
¼ cup finely chopped fresh mint
1 heaping teaspoon ground cumin (optional)
Salt and freshly ground black pepper to taste
2 to 3 tablespoons all-purpose flour plus
¾ to 1 cup for dredging the patties
olive or other vegetable oil for frying as needed
Instructions:
Check out the detailed instructions for this recipe on my site: www.dianekochi...