Chickpea and Corn Fritters with Tomato-Corn Chutney
These wholesome chickpea fritters are studded with sweet corn kernels and topped with a tangy tomato-corn chutney. Get the recipe!
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Cooking tools:
- Food processor
- Baking sheet
- Aluminum foil
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Spoon
- Airtight container
- Chef's knife
- Cutting board
- Spatula
- Colander
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
- 1 clove garlic, 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
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