Crispy garlic chickpea bites are a tasty and easy way to use the chickpeas you stockpiled in your pantry. Chickpeas contain a high amount of protein and fiber. They keep you full for a good period of time and can even replace meat in a plant based diet. I absolutely love falafel and the greek style chickpea cakes. However, this little Italian spin on things reminds me of garlic knots. However, without carbs and guilt! Having a side of wilted spinach and topped off with a spicy marinara sauce really helps pull this together for an easy meal!

What is even more special about this dish is I was able to share it with the my friends in the “Quarantine Collective” group. This intiative was started by Kate Stilo and Anthony Contrino, food stylists part of the TODAY food team.

Now, I am sharing the Crispy Garlic Chickpea Fritters in my first episode of Homecook Hustle with the FOOD ADKTS Network. I am so excited to be working with FOOD ADKTS to bring you this fun new food show. We are taking your questions about the ingredients in your pantry and fridge. Then, turning them into family friendly recipe solutions.

Crispy Garlic Chickpea Fritters with Spicy Marinara

ingredients

Spicy Marinara

• 2 extra-virgin olive oil

• 3 large garlic cloves

• 1 small or ½ large yellow onion, rough chopped

• 1 to 2 tablespoons hot cherry pepper juice

• 1 ½ tablespoons unsalted butter

• ½ teaspoon red pepper flakes

• ¼ teaspoon sugar

• 1 (28-ounce) can crushed tomatoes

• 1 teaspoon dried basil

• Kosher salt

  For the Fritters

• 1 (15-ounce) can of chickpeas, drained and rinsed

• 3 cloves garlic, rough chopped

• ⅓ cup fresh parsley leaves

• 1 ½ teaspoons capers, drained

• ¼ cup finely grated pecorino, plus more for serving

• 1 teaspoon lemon zest

• Kosher salt

• Ground black pepper

• 1 large egg

• 3 tablespoons all-purpose flour

• Extra-virgin olive oil, for pan frying

instructions

1.   MAKE THE MARINARA: In medium-sized skillet, warm the olive oil over medium-high heat. 

2.   Add the onions and garlic and sauté, stirring often, until the onions are translucent and begin to take on the slightest bit of color, for 5 to 7 minutes. 

3.   Add the pepper juice and butter and stir until melted. 

4.   Add the red pepper flakes and sugar and stir to combine. 

5.   Add the crushed tomatoes and basil and stir to combine. 

6.   Bring to a simmer and cook until thickened, stirring often, about 15 minutes.  Season with salt, to taste.

Chickpea Fritters

1. Meanwhile, MAKE THE FRITTERS:  In a food processor, pulse the chickpeas, garlic, parsley, capers, pecorino, lemon zest and a generous pinch of salt and pepper until combined, but still chunky.  (Do not puree.)

2.   Transfer the chickpea mixture to a large bowl.

3.   Add the egg and flour and stir to combine.

4.   Using your hands, shape the mixture into 8 patties.

5.   In a large nonstick skillet, warm ⅛-inch of olive oil over medium-high heat.

RECIPE NOTES: