Cosmic Flower Sprout Salad w/ Raw Veggies + Chickpea Fritters

Sebastian here! I haven't been too active on the blog so far. Partially because of starting a new full time job and being sick for the last two weeks (along with a cold, I had two ear infections). I feel bad about not being a bigger part of the blog, but I vow from now on I will be posting much more regularly. First up in this collaborative post are my chick pea fritters. Anytime I go grocery shopping a can of chick peas is always on the list. Throughout this last school year, I was always currying and frying up chickpeas. One of the best things that came out of this obsession and experimentation with chickpeas were these fritters. They are really simple but tasty and also filling. Looking at other recipes online, I think what is different about my version is the Indian flavours in them. Masala and chick peas are a proven combination, so of course I had to add masala to mine.

Okay folks, lets talk about sharing. I know this may seem very kindergarten, but sometimes I think I missed a few key points... In all seriousness though I know that I am too controlling when it comes to making food. This post is a little apology to Sebastian and some tips on communal food making. I know this is going to sound strange, but I dream about baking a lot. The other night I had a dream I was making tiny little lemon cakes with pink frosting (possible future recipe?). This salad came partially out of a dream (and it's a total dream food)! I knew I wanted a huge, fresh, raw salad for dinner, but it didn't quite seem like enough without some protein added in so I turned to Sebastian. Here is the sharing part (don't worry I'm not avoiding it). I am a total control freak in the kitchen. I love making food with people, but only if I am the one in charge. This is more true for baking recipes than for cooking, but I can't deny that it seeps into there too. And the thing is, Sebastian is a really good cook. It is ridiculous of me to try to take control when he is probably more efficient and creative with his cooking than I am. I really want this space to be for both of us, and to be a space where we can be creative and make delicious things together. So, I am sorry. I am working on it. And I love you.

Another quick note - this is the perfect communal meal. I love the idea of a huge platter of food that has to be passed from person to person at the table. Family dinners have always been an important part of my life. No matter where we were, or what we had all done that day, my parents always made sure that we ate dinner as a family (be it at my mom's or my dad's house). I am so grateful for this because it instilled in me a sense of communal importance to do with food. Dinner shouldn't be scarfed down, standing in the living room with a plate in one hand and a phone in the other. It should be slow, full of laughs, enjoyed as a family (in whatever way that word resonates in your life). This is a meal for togetherness.

Cosmic Flower Sprout Salad w/ Raw Veggies + Chickpea Fritters

Serves 4

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Ingredients

Salad

  • 175g salad greens or sprouts (I used Kind Organics ‘Cosmic Sprout Salad’)
  • 2 red apples
  • 1 red pepper
  • 2 carrots
  • 1 avocado
  • half the seeds from a pomegranate

Fritters

  • 28oz can of chick peas
  • 1/3 cup flour
  • 3 tbsp oil
  • 1 tsp masala
  • 1 tsp salt
  • 2 cloves garlic
  • 3 shallots
  • handful of cilantro chopped
  • squirt of sriracha

Dressing

  • 1 tbsp miso paste
  • 1 tbsp apple cider vinegar
  • 2 1/2 tbsp oil
  • 1 tbsp orange juice
  • pinch of salt

 

Notes

Prepare dressing by whisking all ingredients together in a small bowl. Set aside.

To make fritters:

Drain and rinse chickpeas and place in a medium sized bowl. Chop shallots and garlic and add to chickpeas along with masala, salt, and Siracha. With a potato masher, mash the chickpeas into a paste, while leaving some still partially whole. Mix in the flour and oil. Make 10-12, 3 inch chickpea patties. Fry in a well oiled pan, 5 minutes per side or until golden brown. Place fritters on a cookie sheet in the oven at 200 to keep warm.

To make salad:

Chop apples, red pepper, and carrots into bite sized pieces. Slice the avocado in a grid while still in its shell (pictured above) and spoon out the pieces. Remove half the seeds of a pomegranate. Place salad greens or sprouts into a large bowl and dress generously with prepared dressing. Dish out greens onto a large serving place and top with apple, red pepper, carrot, avocado, and pomegranate seeds. Place fritters on the side of the plate. Serve and enjoy!