Use an ice cream scoop to form uniform balls out of the chickpea mixture (grease scoop so batter doesn't stick too much).
Heat a heavy skillet with the oil. When it’s hot enough, drop formed batter balls into pan. Sauté over medium heat for 5 - 10 minutes per side. They are done when crisp and golden brown. Drain on paper towels when finished.
Serve on a pita with cucumber, tomato, red onion, and Tahini Sauce.
1 - 3 days prior [optional],
Chickpeas, canned, drained 1/4 can (15oz)
Drain and rinse chickpeas. Combine all ingredients in the food processor and blend until combined. Store in an airtight container in the fridge.
Calories from fat23.5
Calories from saturated fat2.7
Total Fat2.6 g
Saturated Fat0.3 g
Trans Fat0.0 g
Polyunsaturated Fat0.6 g
Monounsaturated Fat1.3 g
Total Carbohydrate12.1 g
Dietary Fiber3.1 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford