Recipes REAL: Pumpkin & Chickpea Fritters Need Work (Mine)

I went ahead Tuesday night, and made Pumpkin and Chickpea Fritters, but without the breadcrumbs...initially it didn't work out too well, partly because I used an equal amount of pumpkin to chickpea--when the recipe says you half as much pumpkin as chickpea.

I fixed it by dumping in about 2/3 cup of rolled oats, and then, yes...I had to, I rolled the patties in light dusting of whole wheat flour. Mea culpa. If I had to do this again, I would cut down the pumpkin, increase the spices--these can be pretty bland without..., and then make a side dipping lemon or mint dipping sauce with yogurt or sour cream.

Original RECIPE: Sugarless, Flourless Chocolate Walnut Pie

My sugarless, flourless version of Chocolate Walnut pie won the dessert category at the multi-event local potluck. Here's the recipe:

Filling:
1 1/2 cups agave syrup

Not much left! Picture by DNS

3 squares unsweetened baking chocolate
3 tbs butter
1 tsp vanilla
2 cups walnut pieces
2 eggs
1 tsp baking powder

Crust: 
1 1/3 cups rolled oats
1/2 cup almond meal
1/2 cup oat bran
4 tbs melted butter
2 tbs canola oil
1 egg

Melt chocolate and butter in a saucepan and let cool for a few minutes. Mix all other filling ingredients in a big mixing bowl, then add the chocolate mixture and stir in vigorously. Mix all the crust ingredients together, then press the crust mixture into a crust shape around the inside of a pie tin until the whole inside is covered. Add the filling mixture. Bake at 325 degrees for 50 minutes, with a convection setting. Without convection, bake at a slightly higher temperature for a little longer--test it to see if done. Let cool, once baked.