I wouldn't personally try it like that. I think chickpea flour has a really distinctive flavour that works for savoury recipes but not so well for sweet. Good luck to you if you give it a try though. I hope it works out!

Haven't tried the recipe yet, but will soon - looks great, and I like that it can be baked or fried. You mentioned changing up the spices - I wonder what it would taste like if you completely changed them to a "carrot cake" suite of spices - ginger, cinnamon, nutmeg, etc, to become a kind of breakfast or even dessert fritter?

I will try it at some point and let you know, but wonder if you already have....

I'm sorry, I retested the recipe and removed the flaxseeds. They turn out just as well without. I thought I'd caught all of the mentions of them but obviously not! It's all been corrected now. Thank you for bringing it to my attention!

I have never tried them with rice flour so I'm not sure how they would turn out. Sorry!

Flaxseed swells and gets sticky when wet so was in this recipe to act as a glue and hold everything together. To be honest with you though, this is an old recipe and if I were to develop it now I'd probably not include it. I'm 99.9% sure it will be fine without it because the chickpea flour should hold it all together well enough anyway. I'll look at making them again soon and checking for sure but you should be absolutely fine to omit it. Even if it makes a bit of difference it will be very minimal. Hope that helps!