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Ingredientes
- Chickpea Fritters
- 2 cups *sprouted chickpeas
- 1 cup almonds, soaked for 6-8 hours
- 1 garlic clove, minced
- 1/4 cup water
- 1 carrot, peeled, coarsely grated
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1 small bunch parsley, chopped
- 1 Tbs curry powder
- 1 Tbs turmeric
- 1 tsp dried mint leaves
- 2 Tbs lemon juice
- 2 Tbs olive oil
- Sea salt and black pepper, to taste
- Combine the vegetables in a large bowl, add lemon juice, olive oil,
- seasonings and sprinkle with a dash of sea salt and black pepper
- Process chickpeas, almonds, garlic and water in a food processor or
- high-speed blender. Mix until smooth and creamy. Add chickpea mixture to the
- vegetables.
- Form the mixture into small ping pong-sized balls.
- Place on Teflex sheets. Dehydrate at 110 degrees for 2 hours.
- Roll fritters over and dehydrate an additional 2 hours. The balls should
- be slightly hard on the outside and soft on the inside. Yields: 25-30 fritters. (You really can't eat more than 3-4 of them. )
- Tzatziki (Dip)
- 1/2 cucumber, peeled and seeded
- 1/2 cup cashews
- 1/4 cup water
- 1 Tbsp coconut water vinegar (or apple cider vinegar)
- 1 cove garlic, crushed
- 3 Tbsp fresh mint, chopped (1 Tbsp dried mint)
- salt and pepper to taste
View Full Recipe at Rawfully Tempting
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2134g | |
| Calories 1326 | |
| Calories from Fat 710 | 54% |
| Total Fat 83.03g | 104% |
| Saturated Fat 12.69g | 51% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1144mg | 48% |
| Potassium 2727mg | 78% |
| Total Carbs 130.24g | 35% |
| Dietary Fiber 29.6g | 99% |
| Sugars 40.24g | 27% |
| Protein 35.18g | 56% |
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