2 cans soybeans, drained and mashed (I just throw them in the blender)
1/2 cups water (as needed)
1 cup flour
1/2 tablespoons baking powder
salt to taste
1/4 teaspoons garlic powder
1 cup onion, chopped
1/2 can whole garbanzo beans
Oil for frying the fritters
Combine mashed beans with remaining ingredients, folding the garbanzos in last. Batter will be thick.
Heat about 1 inch of canola oil in a large skillet until hot. Reduce heat to medium-low.
Working in batches, drop soybean batter (about 1/4 cup per fritter) into hot oil and cook, turning occasionally, until evenly browned on all sides. I usually make as many as needed, then reserve some batter for leftovers.
Remove fritters and drain on paper towels.
Serve warm with a dipping sauce made of half vegan mayo and half mustard.
They are also really good formed into patty's, and cooked as above, but made into sandwiches, with the sauce used as a sandwich spread.
This recipe is brought to you by Jennifer of Gilding Lilies.