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  • Prep-time: / Ready In:
  • Makes 4 cakes

Get a double dose of sweet corn with wholesome chickpea fritters that are studded with golden kernels and topped with a tangy tomato-corn chutney. Parsley and cilantro lend their herbal goodness to the patties, which get rolled in breadcrumbs and baked to crispy perfection. The homemade chutney features chunks of juicy apples and warming curry powder for a delicious complement to the savory fritters. Add a dollop on top and call it a day! Serve these as a scrumptious appetizer to kick-off your next dinner party or enjoy with a side salad for lunch.

Chickpea and Corn Fritters with Tomato-Corn Chutney on a white platter

Ingredients

  • 1 cup no-salt-added chickpeas, undrained
  • ¼ cup packed fresh parsley
  • ¼ cup packed fresh cilantro
  • ¼ cup lemon juice
  • 1 medium shallot, chopped
  • 1½ cups cooked sweet corn kernels
  • 2 tablespoons chickpea flour
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper
  • ½ cup whole wheat panko bread crumbs
  • 1½ cups chopped peeled and seeded tomatoes
  • ½ cup chopped peeled apple
  • ¼ cup chopped sweet onion
  • 4 teaspoons date sugar
  • ½ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with foil. Drain chickpeas, reserving liquid (aquafaba). Rinse chickpeas; drain.
  2. In a food processor combine the rinsed chickpeas, parsley, cilantro, 3 tablespoons of lemon juice, the shallot, and garlic. Cover and pulse until blended but not into a paste. Transfer to a bowl. Stir in 1 cup corn kernels, the chickpea flour, coriander, sea salt, and cayenne pepper; mix well. If mixture is too dry, add aquafaba, 1 tablespoon at a time, until mixture holds together. Shape mixture into four ½-inch-thick cakes. Dredge each fritter in bread crumbs to coat.
  3. Place fritters on prepared baking sheet. Bake 15 to 20 minutes or until browned, turning once.
  4. For Tomato-Corn Chutney, in a medium saucepan combine tomatoes, apple, the remaining ½ cup corn kernels, the sweet onion, the remaining 1 tablespoon lemon juice, the date sugar, curry powder, and black pepper. Cook over medium 10 minutes or until thickened, stirring often. Let cool. Transfer to an airtight container; refrigerate up to 3 days.
  5. Once the fritters are out of the oven, top them with Tomato-Corn Chutney.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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