Baked Chickpea Fritters

chickpea fritter

Chickpea Fritters
5-6 cups cooked chickpeas, mashed
1 cup leftover mashed potatoes
4 cloves garlic, minced
2 celery stalks, finely chopped
1 small yellow onion, finely chopped
2 teaspoons parsley
4 teaspoons dill weed
2 teaspoons ground coriander
2 teaspoon ground cumin
1 ½ teaspoons salt
? cup flour
2 tablespoons ground flaxseed

Preheat oven to 425ºF degrees.

Stir all the ingredients together into a stiff consistency.
Line a large baking sheet with silicone liner. Use a large scoop to divide into patty portions. Use a spoon dipped in water to flatten and shape patties to ¾-inch to 1-inch thickness.
Bake 25 minutes.
Makes 17 patties.

Lemon Cashew Dill Sauce
3/4 cup natural cashews
3 lemon slices, ?-inch thick, peel removed
½ teaspoon dry dill weed
1/8 teaspoon salt
Enough water to nuts

Blend into a creamy smooth consistency.

Use your favorite bread or leafy greens to transport these fritters to your pie hole.