Preparation time: 10 minutes
Cooking time: 50 minutes
30 ounces canned chickpeas, drained and rinsed
2 and ½ tablespoons olive oil
1 small yellow onion, chopped
2 cups cauliflower florets chopped
2 tablespoons garlic, minced
A pinch of salt and black pepper
Spread half of the chickpeas on a baking sheet lined with parchment pepper,
add 1 tablespoon oil, season with salt and pepper, toss and bake at 400
degrees F for 30 minutes.
Transfer the chickpeas to a food processor, pulse well and put the mix into a
Heat up a pan with the ½ tablespoon oil over medium-high heat, add the
garlic and the onion and sauté for 3 minutes.
Add the cauliflower, cook for 6 minutes more, transfer this to a blender, add
the rest of the chickpeas, pulse, pour over the crispy chickpeas mix from the
bowl, stir and shape medium fritters out of this mix.
Heat up a pan with the rest of the oil over medium-high heat, add the fritters,
cook them for 3 minutes on each side and serve for breakfast.
Nutrition: calories 333, fat 12.6, fiber 12.8, carbs 44.7, protein 13.6