Please excuse me while I buy all the cans of pumpkin at Trader Joe's, lest they become unavailable in January, because THIS recipe is going to get me through Winter 2015. I bring you the amazing Garbanzo-Pumpkin Fritters, an oil-free, vegan, whole-foods batch of easy deliciousness. The neat thing here is that---despite the pumpkin---these babies are definitely savory. The garlic, salt, cayenne, and black pepper turn naturally sweet pumpkin into a complex little patty of goodness. I mashed garbanzos, opened a can of pumpkin, mixed in a few bonus ingredients, and baked these suckers for 20 minutes. Voila! Easy-peasy and ready to warm my insides the way my typical salad lunch just can't.
Click here for the original recipe for this ridiculously easy, incredibly nutritious, and insanely delicious snack/lunch/obsession. A note about options: I used sunflower seeds instead of hemp---it's what I had on-hand---and I baked them on parchment for 20 minutes, with a bonus minute or two under the broiler. I'd add a touch more salt next time. I also whipped up a little tahini dipping sauce on the side, which worked great (tahini, apple cider vinegar, smoked paprika...mmmm...).