1 cup can chickpeas, drained and rinsed
2/3 cup water
½ small red onion, roughly chopped
5 oz Sweet Earth Chipotle Seitan ground
2/3 cup quick-cooking oats
1/3 cup corn kernels
1/3 cup can black beans, drained and rinsed
½ cup vegan cheese, shredded (we like Daiya Pepperjack Style Shreds or Follow Your Heart Fiesta Blend)
¼ cup cilantro, finely chopped
1 TBSP tomato paste
1 tsp vegan Worcestershire
¼ tsp salt
1/8 tsp black pepper
2 cups Panko breadcrumb
Vegetable or canola oil for frying
½ lime, wedges for serving
¼ cup vegan mayonnaise (homemade* or we like Just Mayo brand) + 1 tsp of lime juice + ½ tsp chopped cilantro mixture for dipping
¼ cup salsa for dipping (choose your preferred jar of salsa)
Place the chickpeas, water and red onion in a blender and process until smooth and transfer it to a large bowl.
Add the chipotle seitan ground, oats, corns, black beans, cheese, cilantro, tomato paste, Worcestershire, salt and pepper to the same bowl. Combine well with a fork.
Set a medium pot filled half way with canola or vegetable oil over medium heat.
Using a 1½ tablespoon scoop, portion out the filling into balls and roll each ball in the Panko breadcrumb gently to coat well.
Once the oil reaches around 350 degree, carefully drop about 6 to 8 fritters at a time into the oil and fry for 4-5 minutes until golden brown.
Transfer the fritters to a paper towel-lined plate to drain. Serve them with lime wedges. If desired, also serve with a side of vegan mayonnaise mixture and/or salsa of your choice.
*Homemade vegan mayonniase: ½ package Silken Tofu (about 7-8 oz) 1/2 tsp apple cider vinegar 1/2 Tbsp fresh lemon juice 1/4 tsp dry mustard powder 1 tsp cane sugar 1/4 tsp salt 1/8 tsp black pepper
- Place all ingredients in a blender and process until smooth.