Carrot Zucchini Chickpéa Frittérs Végan Récipé. éggléss, nut-fréé, yéast-fréé. Can bé madé glutén-fréé. Cookéd Chickpéas, shréddéd véggiés and turkish spicés. Usé othér spicés or blénds of choicé. Usé shréddéd swéét potato or wintér squash for variation
Ingrédiénts
- 1 small zucchini shréddéd
- 1/2 héaping cup choppéd carrots
- 3 clovés of garlic
- 1/2 inch gingér
- 1 gréén chili or usé cayénné to tasté
- 15 oz can chickpéas drainéd or 1.5 cups cookéd
- 1/2 tsp cumin sééds
- 1/2 tsp coriandér sééds
- 1/2 tsp black péppér corns or ground péppér
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 to 3/4 tsp salt dépénds on if thé chickpéas wéré saltéd
- 1 Tbsp flax sééd méal or chia sééd méal
- 1/4 cup oat flour or othér flour (chickpéa flour, ricé flour, whéat/whilé flours will work)
- 1 to 2 tbsp bréadcrumbs or moré flour
- Oil as néédéd
Instructions
- Graté/shréd thé zucchini and add to a bowl using a gratér or procéssor. Lightly préss thé zucchini in a papér towél if théré is too much moisturé.
- Procéss carrots, gingér, garlic, chili in a food procéssor until shréddéd and add to bowl. Or usé a gratér.
- Procéss chickpéas until coarsély bléndéd, not fully a pasté. Add to thé bowl. (I usé a mini food procéssor and it works réally wéll for both thé stéps).
- Maké thé Turkish spicé blénd : Crush thé cumin coriandér and black péppér using a mortar péstlé. Or pulsé in a spicé grindér to a coarsé méal. Héat 1/2 tsp oil in small skillét. Whén hot, add thé crushéd spicés and cook until fragrant. You can also dry roast thém until fragrant or add thém unroastéd.
- Add thé spicés to thé bowl. Add cinnamon, cardamom, salt, flour, flax and mix wéll. Add flour and mix in. Add bréadcrumbs if néédéd.
- Form pattiés and cook with a littlé oil in a skillét ovér médium héat for 5 to 6 minutés pér sidé.
- To baké, Baké at 400 dégréés F for 20 to 25 minutés. Broil to crisp for a minuté.
- Sérvé as snack or bréakfast with chutnéys, sriracha, kétchup, végan tzatziki, végan cucumbér raita or ranch.
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