INGREDIENTS
* 1 15-ounce canned chickpeas rinsed, drained
* ¼ cup all purpose flour
* ¼ cup grated or shredded parmesan cheese
* 1 tablespoon chopped parsley
* 1 teaspoon cumin
* ½ teaspoon garlic powder
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 tablespoons water
* 2 tablespoons canola oil
* tahini sauce for serving
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INSTRUCTIONS
1. In a medium bowl, combine the chickpeas, all purpose flour, parmesan cheese, fresh herbs, cumin, garlic powder, salt and pepper. Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended.
2. Divide the mixture into 6 equal parts and form into thin patties.
3. In a large pan, heat the oil until it's shimmering. Then add the chickpea fritters and cook until browned and fully cooked through, about 2-4 minutes per side.
4. Place on a plate lined with a paper towel to absorb any excess oil, then serve with tahini sauce or any other sauce of choice.
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Ingredients ● 1 1/4 cups [150 g] all-purpose flour ● 1 cup [200 g] sugar ● 3/4 cup [75 g] Dutch-processed cocoa powder, sifted if lumpy ● 1 tsp baking soda ● 1 tsp baking powder ● 1/2 tsp kosher salt ● 8 tbsp [110 g] unsalted butter, melted and cooled ● 2 eggs, lightly beaten ● 1 cup [240 ml] strong black coffee, at room temperature ● 1 cup [240 ml] buttermilk or plain yogurt ● 1 tsp vanilla extract ● 1/2 cup [160 g] raspberry jam (seeded or seedless) Frosting ● 3/4 cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate ● 3/4 cup [180 ml] sour cream, at room temperature ● 1 tbsp maple syrup ● *Fresh raspberries or chocolate curls (as pictured) for serving, completely optional Instructions 1.Preheat oven to 350°F. 2.Butter the bottom and sides of two 8-in cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper and set pans aside. 3.In a large bowl, whisk together the flour, sugar, cocoa
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