HERE WE GO AGAIN
Lather up, beauties, and get ready to make another scrumptious weekend meal.
This one is even easy enough to recreate on a weeknight once normal office life resumes. If you aren't following Jane Morgan yet, rectify that ASAP. x
IN THE KITCHEN
Say hello to these Herby Cauliflower Chickpea Fritters with a Lemon Yoghurt Sauce, kindly developed by our pal Jane Morgan.
"These veggie fritters are one of my favourite warm-weather meals. They’re light and bright but packed with veggies and super adaptable. You can easily swap out ingredients for what you have on hand! Use the measurements as a base and make them your own with your favourite flavours. This recipe makes about 10 large–15 small fritters, and they freeze really well so you can always have them on hand for a quick dinner! The yogurt dipping sauce is also great for raw veggies, spread on a sandwich, or for topping a rice bowl."
Image provided by Jane Morgan
For the fritters
- 1 can chickpeas, drained and rinsed
- 2 cups cauliflower florets (chopped or broken into small pieces)
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 1/3 cup olive oil
- 1 bunch parsley, stems and leaves roughly chopped
- 1 cup kale, shredded or chopped
- 2 eggs
- 1/2 cup chickpea flour (optional - use a full cup of all-purpose or your favourite alternative flour if you omit!)
- 1/2 cup all-purpose flour
For the sauce
- 1/2 cup full-fat Greek yoghurt
- 1 lemon, juiced and zested
- 2 tbsp olive oil
- 3/4 cup chopped dill
- 1 garlic clove, minced or grated
- Toasted sesame seeds (optional)
- Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add the chickpeas, cauliflower, garlic, and shallots. You’re not looking for the veggies to be fully cooked through at this stage–they just need to get slightly tender before assembling and cooking the fritters. When they are starting to soften and take on a bit of colour, take them off the heat and set aside to cool.
- Assemble your fritters! Whisk the eggs in a large bowl, then add both flours, a good pinch of salt, some cracked black pepper, and a pinch of red pepper flakes if you’d like. Stir to combine, then fold in the cauliflower, chickpeas, shallots, garlic, kale, and parsley stems and leaves, and stir until well-combined. The batter should be veggie-heavy with just enough batter and egg to hold things together. Feel free to adjust at this step if you need to add a little olive oil or more flour to help it all cling together.
- Heat the remaining olive oil in the skillet over medium-low heat, and when the oil is hot enough (you can test this by dropping in a tiny piece of fritter dough—little bubbles should rapidly form around it), spoon about 1.5-2 tablespoons of the fritter dough into the skillet, and flatten it with the back of a wooden spoon or spatula. Fit as many fritters as you comfortably can in the skillet, fry until golden brown on the first side, then flip and repeat on the other side until golden, perfectly crispy, and cooked through. Transfer to a wire cooling rack or a paper towel-lined plate. Repeat with the remaining batter.
- Meanwhile, make your sauce. Combine the yogurt, lemon juice, and olive oil until well-combined. Season with salt and pepper, then add the minced garlic, chopped dill, and lemon zest, and stir to combine.
- Plate your fritters with a little bowl of sauce for dipping, or spoon it on top. Top with more fresh herbs, toasted sesame seeds, and a squeeze of lemon if you’d like, and enjoy!