Chickpea Fritters With Lemony Dip.
1 15 oz can garbanzo beans (AKA chickpeas,) drained
3 small or 2 medium sweet potatoes
2 tbsp garbanzo bean flour (health food store)
1tsp: sea salt, pepper, ground cumin, ground coriander
The grated zest of one lemon
1 cup whole wheat bread crumbs
2 tsp smoked paprika
6 tbsp grapeseed or olive (not extra virgin) oil
1 cup thick greek yogurt
1/2 tsp paprika
1 garlic clove, minced
Pre-heat oven to 400 degrees F
Place the sweet potatoes in the oven for 30-40 minutes or until tender. Remove and allow to cool.
When cool enough to handle them, cut in half and scoop out the potato into the food processor. Add the beans, the flour and all the seasoning (set aside 1/2 tsp of the lemon zest.) Pulse until everything is really well-combined, but not smooth (you’re not trying to make hummus here – you want the beans mashed but still chunky).
Place the breadcrumbs on a plate and mix in the paprika.
Scoop out walnut sized lumps of the bean mixture and press into the breadcrumbs on both sides.
Heat the oil in a frying pan until it spits. Carefully add the fritters and fry on a medium to high heat for about 4 minutes on either side or until very brown and crisp.
Drain on a paper towel.
Meanwhile mix the yogurt, paprika, remaining lemon zest, and garlic in a little bowl.
Serve them hot with generous dollop of the dip, and a few crisp Romaine leaves drizzled with good olive oil and a squeeze of fresh lemon juice.