|These little thingamabobs are perfect sandwich filling or warm salad topper.|
I've always said that the kitchen became another form of studio- food ingredients definitely embodying a painter's palette.
Chickpeas, walnuts, and tempeh sounded like an ideal combination.
They were supposed to be patties, but fell apart and made me laugh. Okay, I wasn't truly laughing at the time. In fact, rather screaming and cringing as hot grease jumped on my skin- hurts like the devil!
However, I loved the flavor and what managed to be achieved. Walnuts bring delicious rustic meatiness and crisp layer, chickpeas have this amazing taste that is indescribably delicious especially whenever mixed with curry flare, and tempeh is this chewy, diverse magician that soaks up everything. I would love to make these again and add a bit of rolled oats or quinoa to make them sync together better.
These crumbling funky fritters are great between two slices of bread ala sloppy joe style topped with lettuce, tomato, onion or served on top of pasta, rice, quinoa, or any other grain.
Vegan Crumbly Chickpea, Walnut, & Tempeh Fritters Ingredients and Preparation
1/2 cup walnuts, finely grounded
1 can chickpeas, drained
4 oz. tempeh, half a standard package, crumbled
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
|Grind walnuts. Mix with chickpeas, tempeh, and spices.|
|Pan fry each side in heated olive oil for 3-5 minutes. Watch out for that hot grease. It's not playing!|
|Most of it stayed stagnant, but wanted to collapse in certain places.|
|Served with a side of pasta & homemade tomato sauce.|
|Saucy sideways closeup.|
|The fritters crumble further, making for a perfect dinner.|