Happy TURMERIC TUESDAY! Can I make that a thing? If you're not familiar with turmeric yet... GET FAMILIAR. It's this amazing little anti-inflammatory spice that adds a wonderful flavor (and color!) to food. Beware- it will stain your hands yellow, but I promise it will come off in a day or so. This recipe was one of those things where you just throw a bunch of crap together and hope it turns out good. I was shocked at how good it turned out the first time I made it a while back, but I had honestly no idea how much of each ingredient I used. So, I figured I'd try making it again in order to share a more concrete version of the recipe. Now I want to make it clear that I don't consider myself a recipe creator-so the recipe I've come up with for this dish is still not very "standardized" but it's at least a little bit more specific than it would have been if I tried to share it earlier. I decided to make dinner for my family and wanted to do something meatless for "meatless Monday" so it was a great opportunity to retest these little golden fritters. To be honest, they turned out a bit mushy this time, but the taste is still top notch. My family was a fan! Okay okay enough rambling, here is the recipe:
Directions:
Pulse the chickpeas, sesame seeds, garlic, egg, cumin, parsley, garlic powder, garlic salt, onion powder, and ranch dressing in a food processor until chunky. Add almond flour a little at a time until desired consistency is reached. The batter should be slightly sticky and easy to roll into balls. With hands, roll the batter into 1-2 inch balls and lay on a baking sheet. Flatten the patties slightly and place in the refrigerator for 10-20 minutes to set. When you're ready to cook the fritters, heat the avocado oil in a pan over medium-high heat. Add the patties to the pan and cook until golden brown on both sides, approximately 3-5 minutes per side. Serve with cauliflower rice and a green vegetable of your choice! Makes 4-5 servings of 2 fritters each depending on how big you make them. *Note: this specific dressing is not like regular ranch. It is made from very clean, wholesome ingredients and has a very distinct flavor. I believe the addition of this to the recipe gives it the extra yum, so I would greatly suggest using this brand instead of substituting with a standard ranch. I also like to drizzle some of the ranch on top of the bowl when it's all finished (this is not sponsored at all I'm just obsessed with their products). And that's it! It's pretty quick, easy, and simple. Leave me a comment and let me know if you try this recipe! XO, Mish
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HELLO!I'm so glad you're here! My name is Michelle and I'm a Chicago-based registered dietitian and foodie. I created this blog to share my love of food and wellness with you all, so stay a while! Archives
August 2018
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