Turmeric Chickpea Fritters

Scaled for 16 portions · 16 steps

1 tbspflaxseed meal ((to make flax egg))2.5 tbspwater ((to make flax egg))1–2 tbspolive oil ((divided // plus more for sautéing))4 clovegarlic, minced ((4 cloves yield ~2 Tbsp or 12 g))0.5 cuppanko bread crumbs ((gluten-free for GF eaters))0.25 cupfresh parsley ((finely chopped))3 tbspvegan parmesan cheese1 tbsphulled white sesame seeds or hemp seeds ((optional))2 tspcoconut sugar0.5 tspground turmeric1.5 tspground cumin1 pinchsea salt and black pepper1/2lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml))115-ounce can chickpeas ((drained, rinsed and thoroughly dried))2 tbspvegan parmesan cheese3 tbsppanko bread crumbs ((gluten-free for GF eaters))—Pita or Lettuce Cups—Onion ((sliced))—Tomato ((sliced))—Fresh parsley ((chopped))—Garlic Dill Sauce

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