Chickpea and Corn Fritters with Tomato-Corn Chutney

Preheat oven to 375°F. Line a baking sheet with foil. Drain chickpeas, reserving liquid (aquafaba). Rinse chickpeas; drain. 2. In a food processor combine the rinsed chickpeas, parsley, cilantro, 3 tablespoons of lemon juice, the shallot, and garlic. Cover and pulse until blended but not into a paste. Transfer to a bowl. Stir in 1 cup corn kernels, the chickpea flour, coriander, sea salt, and cayenne pepper; mix well. If mixture is too dry, add aquafaba, 1 tablespoon at a time, until mixture holds together. Shape mixture into four ½-inch-thick cakes. Dredge each fritter in bread crumbs to coat. 3. Place fritters on prepared baking sheet. Bake 15 to 20 minutes or until browned, turning once. 4. For Tomato-Corn Chutney, in a medium saucepan combine tomatoes, apple, the remaining ½ cup corn kernels, the sweet onion, the remaining 1 tablespoon lemon juice, the date sugar, curry powder, and black pepper. Cook over medium 10 minutes or until thickened, stirring often. Let cool. Transfer to an airtight container; refrigerate up to 3 days. 5. Once the fritters are out of the oven, top them with Tomato-Corn Chutney.