Buffalo Style Chickpea Fritters


Okay. Firstly, before I talk about how delicious these crispy morsels are I have to clarify this post by saying this...if you are in Buffalo nothing is called "Buffalo Style." Wings are simply, well, wings. There, I got that off my chest. 

Anyhow, these are delicious and incredibly simple to make. Crispy on the outside, creamy in the middle, and seasoned with Frank's hot sauce and crumbled blue cheese. Minced carrots and celery add extra texture. The recipe is below.

Buffalo Style Chickpea Fritters

Makes 18-24 small patties (depending on their size)

1 small carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1 (15 ounce) can chickpeas, rinsed and drained
1 egg
¼ cup Frank's hot pepper sauce
1 tablespoon smoked paprika
1 teaspoon turmeric
1 teaspoon kosher salt
2 tablespoons dried parsley
½ cup crumbled Gorgonzola
2 tablespoon grated Parmesan
½ to ¾ cup bread crumbs (plus extra for coating)

Oil for cooking

Combine the carrot, celery, and garlic in a food processor and pulse until finely minced. Add the chickpeas and process until nearly smooth. Add the egg, hot sauce, smoked paprika, turmeric, and salt; pulse until combined. Transfer the ingredients to a bowl and add the parsley, Gorgonzola, Parmesan, and ½ cup bread crumbs. Mix by hand until combined. It it feels too wet add another ¼ cup bread crumbs.

Divide the mix into small balls and shape them into patties. As you shape them place them on a tray that is dusted with breadcrumbs; turn the patties in the crumbs to coat both sides. Heat about 1/4 inch vegetable oil in a skillet, and fry the fritters on both sides until golden brown, crispy, and cooked throughout. Drain on absorbent paper.