Receta Garden Chickpea Fritters and Dip(Tzatziki)
These were such a pleasant surprise. Sprouting took about 3 days and when I took a bite into one of them, I almost gagged. Seriously! I do not like the raw taste of them...alone. But I was determined and figured no one would post a recipe if it truly tasted that bad. (However, I didn't have much luck with the jicama salad...peeps swore it was great, and I ended up dumping it.) Not two failures in one week for me! No Way!..So gave this a try...
I found both this recipe and the Tzatziki recipe at the Daily Raw Cafe. Since these are so much like falafel, I figured the Tzatziki would work as a dip. WOW! Really yummy! Yay!
The fritters actually do get crispy on the outside and can be done in about 4 hours! It's a great side dish that even SADers couldn't turn down. It could also be part of a light meal served with soup and salad. That's what we did. W swears that he hates chickpeas too, but he L.O.V.E.D. the fritters! Thanks DRC for another winner.
- 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
In a blender or FP, combine all ingredients. Mix well and season with salt and pepper.
Chill and serve fritters along with sliced carrots, cucumbers and celery,
Yields: 1 cup