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.
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
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. )
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