Sweet and Spicy Chickpea & Raspberry Fritters (Raspberry Jalapeno Balsamic)

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Three of these vegetarian patties served over greens make a light meal or a fun appetizer with just one. They can be made in advance and re-crispened on high heat in a toaster oven or air fryer.

What you will need:

  • 1/2 cup fresh raspberries plus a few set aside for garnish

  • 1 15 oz. can chickpeas drained and rinsed (optional, peel for a smoother texture)

  • 1 small jalapeño pepper (seeds and ribs removed) cut in small pieces

  • ½ small yellow onion cut in small pieces

  • 2-3 garlic cloves

  • ½ cup bread crumbs

  • Kosher salt

  • 1 egg slightly whisked

  • 1/2 cup enfuso raspberry jalapeño balsamic vinegar

  • extra virgin olive oil

  • Selected greens sliced thinly in a chiffonade style (romaine, kale, spinach...)

Directions:
Pulse the raspberries, chickpeas, jalapeño pepper, onion, and garlic in a food processor until a course mixture forms. Add the bread crumbs and a few pinches of salt; pulse a few more times. Empty into a bowl and stir in the egg.

Whisk raspberry jalapeño balsamic vinegar and 2 tablespoons of extra virgin olive oil until creamy. Set aside.

Form fritter patties (about 6-7) with the chickpea mixture. Preheat a heavy skillet filled with a layer of olive oil on medium-low heat until olive oil is just hot enough to slightly sizzle the fritters. Cook fritters 2-4 minutes a side until golden brown. Set on paper towel to drain oil.

Plate fritters on a bed of greens, drizzle generously with the dressing and garnish with extra raspberries.