Garden Chickpea Fritters and Tzatziki accompanied Parsnip Rice by Russell James, from issue 18 of News From The Kitchen.
Note: When you store fritters in fridge, the firm outer layer gets soft again, so pop them in the Dehydrator for 30-60 min at 110 degrees to get them firm.
1 Tbsp macadamia nuts
1 Tbsp pine nuts
1T olive oil
1 tsp agave nectar (optional)
1tsp lemon juice
1 pinch sea salt, to taste
1Tbsp light miso
2-3 green onions, finely chopped
Pulse all ingredients except green onions in the food processor until rice-like. Transfer to a bowl and mix in green onions. Serve.
Yields: about 1 cup