Maggie Baird
Optionals: These taste delicious with any sauce or salsa (even ketchup). I like mine with: ½ cup chopped mint, 1 clove crushed garlic, 3T lime juice, salt to taste.
  • 2 cups garbanzo bean flour 
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste) 
  • ½ teaspoon cumin 
  • ½ cup vegetable broth (or water) *I use better than bouillon paste and add to water but your favorite vegetable bouillon cube added to water will work great.
  • 1-2 cups chopped vegetables *You can use whatever you happen to have around. Cauliflower, zucchini, scallions, leeks, broccoli (small pieces), and potatoes (pre-cooked) are all great. Have fun experimenting! (This works great with just onions alone, too!!)
  • Olive or avocado oil for frying *enough to fully coat your pan and be about ¼ “ deep  
  • Coarse Salt
  1. Mix garbanzo bean flour, salt, pepper, and cumin. 
  1. Stir broth or water into the garbanzo flour mixture. It should have about the same texture as pancake batter. *You can add more water or flour as needed. 
  1. Add your chopped vegetables to the mixture and stir until evenly coated. 
  1. Heat olive oil in a skillet to medium heat. Drop batter into hot oil in small fritters (heaping tablespoons) or larger rounds if you want to make patties. 
  1. Allow one side to brown, then carefully flip and continue frying until all sides are evenly cooked.  
  2. Remove to a plate lined with a dish towel.
  3. Sprinkle on coarse salt.
  4. Enjoy!

Notes: This recipe is very flexible and can be adjusted based on how much you want to make. The batter can also be used to make Pakora (up the spices), Onion Rings (thin the batter), Veggie Burgers (make in patty shape.)