Name: Turmeric Chickpea Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 (fritters)
Ingredients: 1 batch flax egg ((1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp (37 ml) water as original recipe is written)); 1-2 Tbsp olive oil ((divided // plus more for sautéing)); 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp or 12 g)); 1/2 cup panko bread crumbs ((gluten-free for GF eaters)); 1/4 cup fresh parsley ((finely chopped)); 3 Tbsp vegan parmesan cheese; 1 Tbsp hulled white sesame seeds or hemp seeds ((optional)); 2 tsp coconut sugar; 1/2 tsp ground turmeric; 1 1/2 tsp ground cumin; 1 pinch sea salt and black pepper; 1/2 lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml)); 1 15-ounce can chickpeas ((drained, rinsed and thoroughly dried)); 2 Tbsp vegan parmesan cheese; 3 Tbsp panko bread crumbs ((gluten-free for GF eaters)); Pita or Lettuce Cups; Onion ((sliced)); Tomato ((sliced)); Fresh parsley ((chopped)); Garlic Dill Sauce