1cup(250 mL) chickpea (garbanzo bean) flour (see notes)
1tsp(5 mL) baking powder
1/3cup(75 mL) ricotta cheese
1/2cup(125 mL) hemp hearts
2Tbsp(30 mL) canola oil
Directions
Steam frozen peas for 2 minutes. Drain and set aside.
In a food processor, add 1 1/2 cups (375 mL) steamed peas, eggs, green onion, parsley, chickpea flour and baking powder. Pulse to combine.
Transfer mixture to a medium bowl and gently fold in remaining 1 1/2 cups (375 mL) peas, ricotta cheese and hemp hearts.
Lightly coat a cast-iron skillet with canola oil on medium heat. Drop dollops of batter into skillet. Gently flatten with a spatula. Cook fritter for 2-3 minutes per side or until golden and fluffy.
Serve with a side of fresh fruit and veggies!
Notes
To accurately measure chickpea flour, whisk it in the canister a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. It's not recommended to use the measuring cup as a scoop; you'll get 20% more flour in the recipe which can result in a dry item. Do not pack the flour down or measure in a spouted glass measuring cup (which is meant for liquids) because you may get more flour than necessary.
1cup(250 mL) chickpea (garbanzo bean) flour (see notes)
1tsp(5 mL) baking powder
1/3cup(75 mL) ricotta cheese
1/2cup(125 mL) hemp hearts
2Tbsp(30 mL) canola oil
1
Steam frozen peas for 2 minutes. Drain and set aside.
2
In a food processor, add 1 1/2 cups (375 mL) steamed peas, eggs, green onion, parsley, chickpea flour and baking powder. Pulse to combine.
3
Transfer mixture to a medium bowl and gently fold in remaining 1 1/2 cups (375 mL) peas, ricotta cheese and hemp hearts.
4
Lightly coat a cast-iron skillet with canola oil on medium heat. Drop dollops of batter into skillet. Gently flatten with a spatula. Cook fritter for 2-3 minutes per side or until golden and fluffy.
A tasty snack for young and old. My baby really enjoyed these!