Breakfast fritters!

You know when you get a new cookbook, there will be that one picture that has you going "I'm going to make that!"? Well, it only took me a year. Oops!  Turned out so well, that I am absolutely planning on having them again for breakfast this weekend!

My husband is not much of a breakfast person, so our compromise is that I don't force him to eat breakfast during the week but on the weekends, we tend to cook breakfasts and brunches. And since he's less fond of the sweets, like pancakes and waffles, we'll alternate with savoury. These were a great find! Chickpea fritters, with chives and green onions. Super tasty, and ridiculously easy to put together. Also, if you are a vegetarian that does eggs, these are wonderful option. I think the longest part was just chopping up all the green stuff. While they are at their best right when they are made, warming them up the next day they were only ho-hum, if you were to make these the morning of a lunch time picnic and kept them warm, they would be lovely!  You could absolutely do these as a "breakfast for dinner" thing too, as they are quite filling; just serve with ham and maybe some sauteed mushrooms or zucchini and you're set.

This comes from the "gluten, wheat & dairy free" cookbook from Love Food, though their web site doesn't seem to list it.

Chickpea Fritters
Serves 4
makes between 12 - 16 depending on size

• 1 cup GF flour
• 1 1/2 teaspoons GF baking powder 
• 1/8 teaspoon salt
• 1 egg, beaten
• 3/4 cup unsweetend milk substitute of your choice
• 2 1/2 cups thinly sliced scallions/green onions
• 1 2/3 cups rinsed and draied chickpeas
• 1/4 cup chopped cilantro
• oil, for fryin
• salt and pepper
• cilantro sprigs, to garnish

Sift the flour, baking powder, and salt into a mixing bowl and make a well in the center. Add the egg and milk and stir into the flour, then beat to make a smooth batter.

Stir in the scallions, chickpeas, and cilantro, then season well with salt and pepper.

Heat the oil in a large, heavy skillet (we used one of our cast iron pans) and add about 1/3 of a cup of the batter per fritter. Cook in batches for 4-5 minutes, turning once, until golden brown.

Serve the fritters stacked on warmed plates, garnished with cilantro sprigs. Might I also suggest having some DF sour cream and hot sauces too available too.

Enjoy!