Chickpea Fritta

Getting the right balance of proteins and finding yummy vegan recipes can be a challenge. So here you have a soft fritta which will provide you with plenty of proteins without using any eggs of white flower. They are so delicious and can be topped with all the veggies your fridge has stored.

Prep time
30 minutes

Cooking time
20 minutes

Portion
6

Shelf life
2 days (in refrigerator)

Supplies
Cooking pan
Blender

Ingredients

Chickpea Fritta batter
4 cups garbanzo bean flour or cheapea flower or Bengal gram flour (which I used)
1 tablespoon salt
2 tablespoons nutritional yeast
1 tablespoon baking powder
Juice of 1 Lemon
3 cups water
1 tablespoon olive oil

Ingredients Cashew Yoghurt
½ cup of cashew nuts, soaked (min. 4h)
A little less than a ½ cup of water
1 teaspoon apple cider vinegar
½ teaspoon of salt

Pesto Dressing
1 tablespoon of lime juice
1/8 of an onion
1 garlic clove
½ bunch basil leaves
½ bunch coriander leaves
½ bunch mint leaves
1/3 cup of olive oil

Greens
4 cups mixed greens
1 cup shaved carrots
½ cup shaved fennel

Lemon Dressing for the Greens
¼ cup of lemon juice
1 teaspoon agave syrup
¼ teaspoon salt
¼ cup olive oil

Garniture
Sprouts
Pomegranate

Method

Mix all the ingredients of the chickpea batter in a bowl and set aside. Once the dressing and greens are prepared, bake them on medium heat for 4 minutes. Flip them halfway until they are gold brown.

For the cashew yoghurt blend all the ingredients in a blender until the yoghurt becomes smooth.

For the pesto wash and cut all the herps and blend the mixture with the olive oil.

Mix all the ingredients for the Lemon dressing and sprinkle on the greens.

Assembly

Place the backed fritters on a plate and cover them with a thin layer of pesto, followed by some cashew yoghurt. Place your greens with the lemon-dressing on top and garnish with herbs , sprouts and pomegranate seeds.