Crispy Broccoli & Chickpea Fritters

Serves: 4 people

Prep Time: 15 minutes

Cook Time: 30 minutes

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Ingredients:

Fritters

• 1 cup cooked chickpeas (drained and well dried)

• 2 tbsp Nutri V Broccoli Powder

• 2 tbsp chickpea flour (or GF flour) – helps bind

• 2 tbsp nutritional yeast

• 1 spring onion, finely sliced

• 1 small garlic clove, minced

• 1 tbsp lemon juice

• 2–3 tbsp chopped parsley

• 2 tbsp olive oil

• Salt and pepper

• Olive oil for frying

Couscous salad

• 1 cup couscous

• ½ red capsicum, finely diced

• ½ yellow capsicum, finely diced

• ¾ cup peas

• 2 spring onions, finely sliced

• ¼ cup fresh dill, chopped

• ¼ cup fresh parsley, chopped

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Salt and pepper, to taste

Lemon & herb hummus dressing

• ¼ cup hummus

• 2–3 tbsp water (to thin)

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp fresh dill, finely chopped

• 1 tbsp fresh parsley, finely chopped

• 1 small garlic clove, crushed (optional)

• Salt and pepper, to taste

Method:

1. Add the chickpeas to a food processor and pulse until mostly broken down, but still slightly chunky.

2. Add the Nutri V broccoli powder, chickpea flour, nutritional yeast, spring onion, garlic, lemon juice, parsley, olive oil, salt and pepper. Pulse again until the mixture comes together.

3. If the mixture feels too dry, add 1–2 tbsp water until it holds together.

4. Scoop and shape into small patties.

5. Heat a little olive oil in a pan over medium heat. Cook the fritters for 3–4 minutes on each side, or until golden and crispy.

6. To make the lemon & herb hummus dressing, whisk together the hummus, water, lemon juice, lemon zest, dill, parsley, garlic, salt and pepper until smooth and creamy.

7. Serve the fritters with the couscous salad and drizzle over the lemon & herb hummus dressing.