Vegan Baked Tomato Fritters

Tomato patties:
15oz can chickpeas, rinsed and drained, divided
1/2 red onion, finely chopped
2 cloves garlic, quartered
6oz can tomato paste
1/2 cup packed fresh Italian parsley
3 tsp basil
1 tsp oregano
1 tsp Spike vegit seasoning
1 tsp sea salt
1/2 cup unbleached flour
2 tbsp canola oil

Avocado hummus:
1/4 cup chickpeas, reserved from patties
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
1/4 cup olive oil
1 garlic clove
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne

To make tomato patties: Preheat oven to 350 degrees F. Reserve 1/4 cup chickpeas for the avocado hummus. Place remaining chickpeas, onions, garlic, paste, parsley, basil, oregano, vegesal, salt, flour, oil, and in a food processor and blend until combined. In a clean, nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes and let cool slightly before removing from pan.

To make the avocado hummus:
Combine 1/4 cup of chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in a food processor and puree. Adjust seasoning to taste.

Altered from Chloe's Kitchen