(From The Little Bean Cookbook by Patricia Stapley) Adapted to low-fat by Judy

Non-stick pan needed for these.

Chop the garbanzo beans coarsely and season with the salt.

Peel and grate potato and squeeze out as much water as possible. In a medium bowl, combine the potato, onion, flour, and hot pepper sauce. Mix well to blend. Add garbanzo beans and egg whites and mix. Heat a large non-stick skillet over low heat until it is very hot. When it's hot, drop rounded tablespoons of the batter inot the skillet allowing room for them to spread. Cook over moderately high heat until they are golden brown on the bottom, about 4 minutes. Turn fritters over, flatten slightly and cook about two minutes longer.

Note 1: Instead of Egg Whites, you can substitute EnerG Egg replacer made up as three eggs. (It's potato starch and works great in a recipe like this where the eggs are used more as a binder than as a flavor)

Note 2: If you are using a really good non-stick skillet, make sure the skillet is hot before putting the fritter batter in the pan.

Zesty Pear Salsa: Blanch the tomatoes in a medium saucepan with boiling water for one minute. Rinse them under cold running water to cool, and slip the skins off. Cut the tomatoes in half and scoop out the seeds. Slice them into one-quarter inch julienne strips. In a medium bowl, toss the diced pears with the lemon juice. Add the tomatoes, scallions, and jalapenos. Mix well. In another bowl, whisk together the vinegar and honey. Drizzle over the pear mixture and toss to coat. Serve with a slotted spool to allow most of the juice to drain off.

Serve the fritters with salsa on the side.