Ingredients
- Red Onion Jam:
- 1 Tbsp. olive oil
- 1 large red onion, thinly sliced
- ¼ tsp. salt
- 1 cup water
- 2 Tbsp. red wine vinegar
- 1 Tbsp. granulated sugar
- Fritters:
- 1 (15 oz.) can no-salt-added chickpeas, drained and rinsed
- ½ medium yellow onion, finely chopped
- 3 cups zucchini, shredded
- 1½ cups chickpea flour (besan)
- ½ tsp. kosher salt
- Cooking spray
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Instructions
- Preheat the oven to 375°F.
- In a heavy skillet, heat the olive oil over medium heat. Add the onion and sprinkle with the ¼ teaspoon of salt. Cook until tender (5-7 minutes).
- Add the water and cook until the onion is soft and the water has cooked off (10-12 minutes). Stir in the vinegar and sugar and cook until the vinegar has cooked off (2-3 minutes)
- Pulse the chickpeas in a food processor until they form a thick paste. Mix well with the yellow onion and zucchini. Form 10 patties.
- Whisk together the garbanzo bean flour and the salt on a large plate. Gently dredge each cake in the flour.
- Heat a large skillet over medium-high heat. Coat with non-stick cooking spray. Cook cakes 2 to 3 minutes on each side, or until golden. Transfer the cakes to a baking sheet.
- When all the cakes are cooked, bake 10 to 15 minutes more, until dark gold. Serve hot with the red onion jam.