Beetroot Chickpea Fritters With Whipped Feta

If you’re a fan of Mediterranean flavors and are looking for a quick snack or appetizer, then you need to try these Beetroot Chickpea Fritters with Whipped Vegan Feta.

Packed with nutrients from the beetroot, protein-rich chickpeas, and tangy vegan feta, these fritters are a delightful combination. Made with beetroot and chickpeas, this recipe is not only a colorful and delicious addition to your fritters but also a nutritious dose of veggies. Beetroot contains antioxidants, essential vitamins, and minerals.

As a fritter/pakoda fan myself, I love to try different variations of veggie fritters and this particular dish has stuck with me for its taste and colour. The natural pigments in beetroot, known as betalains, give it that vibrant red color and are believed to have various health benefits, including anti-inflammatory properties. So, when you indulge in these fritters, you’re not just enjoying a tasty snack but also adding a nutritional boost to your diet!

So, the next time you’re in the mood for a flavorful and satisfying snack, whip up a batch of these Beetroot Chickpea Fritters with Whipped Vegan Feta.

History of eating fritters/pakodas with chai in India

Fritters, known as pakodas in India, have been an integral part of the country’s cuisine for centuries. These delectable snacks have evolved based on regional tastes and ingredients, ranging from crispy onion pakodas in the North to savory plantain fritters in the South.

In India, the cherished tradition of savoring pakodas alongside a steaming cup of chai has deep historical roots, dating back to ancient times. This delightful pairing has been a beloved snack, particularly gaining popularity during monsoons or chilly evenings. Today, the tradition endures, with pakodas remaining a staple alongside chai. Whether relishing traditional favorites like potato, spinach, or cauliflower pakodas, or experimenting with innovative twists like cheese or bread pakodas, the love for this combination remains unwavering.

Variations of Pakodas/fritters in India

Pakoda, also known as pakora, is a beloved Indian snack with various regional variations, each offering unique flavors and textures. Here’s an organized overview of popular pakoda types:

1. Bhajia: Ingredients: Thinly sliced potatoes, onions, spinach, aromatics and spices Batter: Spiced chickpea flour batter. Method: Coated in batter and deep-fried until crispy.
2. Palak Pakora: Ingredients: Fresh spinach leaves, aromatics and spices Batter: Seasoned gram flour batter. Method: Spinach leaves dipped in batter, then deep-fried until crispy.
3. Gobi Pakora: Ingredients: Cauliflower florets, aromatics and spices Batter: Spiced chickpea flour batter. Method: Cauliflower coated in batter and deep-fried.
4. Bread Pakora: Ingredients: Bread slices, , aromatics and spices Batter: Gram flour batter. Method: Slices coated in batter, filled with plant-based ingredients, and deep-fried.
5. Aloo Pakora: Ingredients: Thin slices or wedges of potatoes, aromatics and spices Batter: Besan (gram flour) batter. Method: Potatoes dipped in batter and deep-fried.
6. Onion Potato Pakoda – Aloo Pyaaz: Ingredients: Sliced onions, potatoes, aromatics and spices Batter: Gram flour batter. Method: Onions and potatoes mixed with batter and fried to create crispy fritters.
7. Spinach and Corn Pakora: Ingredients: Fresh spinach, corn kernels, aromatics and spices Batter: Chickpea flour batter. Method: Spinach and corn coated in batter, then fried until golden brown.
8. Spicy Kohlrabi Fritters: Ingredients: Grated Kohlrabi and Grated Carrots, aromatics and spices Batter: Chickpea flour batter. Method: Corn kernels mixed with batter and deep-fried.

Ingredients and Substitutes for Beetroot Chickpea Fritters

Ingredients:

For the Fritters:

– 500g Beetroot: Fresh and full of earthy flavors.

– 400g Canned Chickpeas (or Cooked): For texture and protein.

– 3 Tablespoons Chickpea Flour: To bind the ingredients.

– 1 Teaspoon Ground Cumin: For a warm, earthy note.

– 2 Teaspoons Ground Coriander Seeds: Adds a citrusy, sweet twist.

– 1 Teaspoon Ground Red Chili: For a hint of heat.

– 2-3 Tablespoons Oil: For cooking.

– Choose a neutral oil.

– Salt and Pepper to Taste

For the Whipped Feta:

– Vegan Feta: Crumble it for that tangy flavor.

– Plant-based Greek Yogurt: To whip into the feta for a smooth, creamy dip.

– Salt and Pepper to Taste

Substitutes:

For the Fritters:

1. Beetroot: If fresh beetroot is unavailable, you can use pre-cooked or canned beetroot. Alternatively, other root vegetables like sweet potatoes or carrots can be substituted.
2. Chickpea Flour: Besan (chickpea flour) can be replaced with other flours like all-purpose flour, rice flour, or a gluten-free flour blend if you prefer a different texture.
3. Ground Cumin: Cumin can be replaced with ground coriander or garam masala for a slightly different flavor profile.
4. Ground Coriander Seeds: If ground coriander seeds are not available, you can use ground cumin or ground fennel seeds for a unique flavor.
5. Ground Red Chili: Adjust the heat level by using cayenne pepper, paprika, or chili powder based on your preference.
6. Oil for Cooking: Choose any neutral cooking oil like vegetable oil, canola oil, or sunflower oil. Coconut oil can also be used for a different flavor.

For the Whipped Feta (Vegan Option):

1. Vegan Feta: You can use store-bought vegan feta or make your own.
2. Vegan Greek Yogurt: Substitute with any non-dairy yogurt, such as almond, coconut, or soy yogurt.
3. Addition of Nutritional Yeast: You can also add a pinch of nutritional yeast for a cheesy flavor.

Methods to make Beetroot Chickpea Fritters: Pan-frying and Baking

Pan-frying and baking are different ways to cook beetroot chickpea fritters. When you pan-fry, you cook them in a pan with some oil, making them crispy outside and moist inside quickly. This method gives a golden-brown crust due to the direct contact with hot oil.

Baking, on the other hand, involves placing the fritters in an oven. It usually uses less or no oil, resulting in a drier texture on the outside. Baking takes more time to make them crispy, and it’s often seen as a healthier choice because it uses less oil. The choice between pan-frying and baking depends on your preference for texture and consideration for healthier cooking.

Regardless of the cooking method you choose, be sure to carefully follow the instructions to ensure a successful outcome.

Steps to make Beetroot Chickpea Fritters with veganFeta

1. Prepare Beetroot and Chickpeas

• Scrub beetroot thoroughly. This step is important as scrubbing beetroots before use removes dirt, reduces bacterial contamination, and enhances food safety, flavor, and storage life.

• Grate it into fine shreds, and remove excess moisture with a paper towel.

• Drain and rinse canned chickpeas. Mash them in a food processor for smooth texture or with a masher for a rustic feel.

2. Mix Ingredients

• In a large bowl, combine grated beetroot, mashed chickpeas, chickpea flour, ground cumin, ground coriander, ground red chili.

• Season with salt and pepper. Mix until well incorporated. Shape the mixture into round or oval fritters, compressing them to hold their shape.

4. Cooking Option 1 – Baking

• Preheat oven to 190°C (374°F). Line a baking tray with parchment paper. Place shaped fritters on the tray and bake for 15 minutes on each side until crisp.

5. Cooking Option 2 – Pan-Frying

• Heat oil in a pan over medium heat. Shape mixture into fritters and fry for about 15 minutes on each side until golden and crispy.

6. Prepare Whipped Feta Dip

• Crumble vegan feta into a bowl. Add vegan Greek yogurt and mix well with a fork or whisk until almost smooth, leaving a few chunks for texture.

• Season the whipped feta dip with salt and pepper to taste.

Serve the hot Beetroot Chickpea Fritters with a generous side of the whipped feta dip.

Storing and freezing

1. Cool Completely: Allow fritters to cool entirely before storage to prevent moisture buildup, avoiding mushiness and potential spoilage.
2. Airtight Storage: Place the cooled fritters in an airtight container or ziplock bag. Ensure a tight seal to prevent air entry, reducing the risk of freezer burn.
3. Thawing Process: When ready to enjoy, take out the desired amount and allow them to thaw in the refrigerator overnight for optimal texture preservation.
4. Reheating Options: To restore crispiness, reheat the thawed fritters using methods such as oven baking, pan frying, or an air fryer. It’s recommended to avoid using a microwave, as it can make the fritters soggy and compromise their texture.

Check out my other quick easy recipes:

1. Samosa Recipe
2. Roasted Purple Sweet Potato
3. Vegan Fried Meatball
4. Vegan Taco Samosa Chaat

Beetroot Chickpea Fritters with Whipped Feta – Baked or Pan Fried

Ingredients1x2x3x

For the Fritters:

• 500 g Beetroot
• 1 can Chickpeas or 400 g Cooked
• 3 Tablespoons Chickpea Flour
• 1 Teaspoon Ground Cumin
• 2 Teaspoons Ground Coriander Seeds
• 1 Teaspoon Ground Red Chili
• 2-3 Tablespoons Oil Choose a neutral oil.
• Salt and Pepper to Taste

For the Whipped Feta (Vegan Option Available)

• 1 cup Vegan Feta Crumbled
• 1 tbsp Vegan Greek Yogurt
• Salt and Pepper to Taste

Instructions

Prepping the veggies

• Thoroughly scrub beetroot to clean dirt, and slice off he tops. Grate into coarse shreds, and remove excess moisture by laying it out on a paper towel and placing another on on top.
• Mash chickpeas, either with a food processor for a smooth texture or a masher for a rustic feel, aiming for easily moldable consistency.
• In a large bowl, combine grated beetroot, mashed chickpeas, chickpea flour, ground cumin, ground coriander, ground red chili, and season with salt and pepper.
• Shape 2 tablespoons of the mix into round or oval fritters, compressing them to hold their shape.

For Baking:

• Preheat oven to 190°C (374°F).
• Line a baking tray with parchment paper, shape mixture into fritters, and bake for 15 minutes on each side until crisp (total 30 minutes).

For Pan-Frying:

• Heat oil in a pan over medium heat, shape mixture into fritters, and fry for about 15 minutes on each side until golden and crispy.

Preparing Whipped Feta Dip:

• Crumble vegan feta into a bowl.
• Add vegan Greek yogurt, mix well with a fork or whisk until almost smooth, leaving a few chunks for texture.
• Season whipped feta dip with salt and pepper to taste.

Nutrition

Are you craving something uniquely delicious, effortlessly vegan, and packed with flavors that dance on your palate? This Creamy Gochujang Orzo is for you!

It’s a perfect blend of Italian and Korean cuisines, making it a one-pot delight that is quick to whip up and perfect for weeknight meals.

Why You’ll Love This Recipe

• One-Pot Magic : Say goodbye to piles of dishes! This recipe requires just one pot for a hassle-free cooking experience.
• Nutrient-Packed : With textured soy protein and optional greens, this dish is rich in protein and fiber, making it as nutritious as it is delicious.
• Flavor Fusion : The spicy, umami-packed gochujang pairs wonderfully with the creamy orzo, offering a taste sensation that’s sure to impress.
• Plant-based goodness : Dairy-free and loaded with plant-based yums, this dish caters to vegans, those with a dairy allergy, and anyone looking to reduce their meat intake.

Ingredients at a Glance

• Orzo Pasta
• Olive Oil
• Aromatics: Shallots or Onion & Garlic
• Gochujang (sub with any other hot sauce that you have at hand. If you are using something like Sriracha then use it later in the recipe because they don’t need to be cooked.)
• Textured Soy Protein (TSP)
• Diced Tomatoes
• Vegetable Broth
• Plant-Based Cream: Blend 1/2 cup of cashews with 1/4 cup water (or more depending on your blender and cashews)
• Optional Greens (Spinach or Kale)
• Garnishes: Green Onions & Sesame Seeds

Step-by-Step Cooking Guide

1. Prep Your Ingredients : Start by rehydrating the textured soy protein and chopping your veggies.
2. Sauté Aromatics : In a large pot, cook the onion and garlic until fragrant, setting the stage for flavors.
3. Unleash the Gochujang : Stir in the gochujang for a deep, rich flavor base.
4. Combine TSP & Tomatoes : Add the protein and tomatoes, mixing well to ensure even cooking.
5. Orzo & Broth : Introduce the orzo and broth, cooking until the pasta is perfectly tender.
6. Creaminess Unveiled : Stir in the plant-based cream and greens for a lush, creamy texture.
7. Garnish & Serve : Top with green onions and sesame seeds for an extra flavor and texture kick.

Why It’s a Must-Try

This Creamy Gochujang Orzo recipe is one of those 1-pot dishes that tastes like you’d pay for it at a restaurant! It’s that good. It’s also a well balanced meal with tomatoes, orzo and plant-based protein. You can also add some veggies on the side to make it more balanced.

Perfect Pairings with this Creamy Gochujang Orzo

Serve this creamy orzo with a side of kimchi for an added Korean flair, or complement it with a simple green salad for a refreshing contrast. And, for those who enjoy a bit of crunch, a sprinkle of toasted nuts or seeds can add the perfect finishing touch.

Other recipes from the blog that you might like:

• Spicy Creamy Pasta with Silken Tofu
• Vegan Butternut Squash Risotto – With Sage Chili Oil

Creamy Gochujang Orzo With Textured Soy Protein

Ingredients1x2x3x

• 1 cup orzo pasta uncooked
• 2 tablespoons olive oil
• 1 large onion or 2 large shallots thinly sliced
• 4 garlic cloves minced
• 2 tablespoons gochujang paste adjust based on spice preference
• 1 cup textured soy protein TSP, rehydrated according to package instructions
• 1/2 can 7 oz diced tomatoes, with juice
• 2 ½ cups vegetable broth
• 1/2 cup plant-based cream such as cashew cream or soy cream for a richer, creamier flavor and texture or any other plant-based cream you prefer
• 1 cup spinach or kale chopped (optional for added greens)
• Salt and pepper to taste

Garnish (optional):

• Sesame seeds
• Chili oil
• Fresh basil leaves
• 2 green onions chopped

Instructions

• Prepare the Textured Soy Protein: Rehydrate the textured soy protein according to the package’s instructions, then drain any excess water and set aside.
• Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Incorporate Gochujang: Stir in the gochujang paste, mixing well with the onions and garlic. Allow the paste to cook for a minute with the aromatics to enhance its flavors.
• Add the TSP and Tomatoes: Add the rehydrated textured soy protein and diced tomatoes with their juice to the pot. Stir well to combine.
• Add Orzo and Vegetable Broth: Pour in the orzo and vegetable broth. Stir to ensure the orzo is evenly distributed and submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
• Mix in Plant-Based Cream and Greens: Once the orzo is tender and most of the liquid has been absorbed, reduce the heat to low. Stir in the plant-based cream and the chopped spinach or kale (if using), until well combined. The heat will help wilt the greens. Cook for an additional 2-3 minutes, or until the dish reaches a creamy consistency. Adjust salt and pepper to taste.
• Garnish and Serve: Remove the pot from the heat. Serve the creamy gochujang orzo garnished with chili oil, fresh basil leaves or chopped green onions, and a sprinkle of sesame seeds.

Nutrition

Enjoy these delicious and crispy Kerala-style Plantain Fritters made with plantains dipped in savory batter and fried to a crisp fritter.

What is Pazham Pori – Kerala Plantain Fritters?

Pazham Pori is a cherished snack in Kerala, India where ripe plantain slices are dipped in a sweet batter of all-purpose flour, rice flour, sugar, cardamom powder, and salt. Then deep-fried to golden crisp. The ripe plantain contributes natural sweetness, creating a combination of a crispy exterior and a soft, sweet center. Often served hot with tea or Chai , Pazham Pori is a popular street food and a festive treat during occasions like Onam. This simple yet flavorful snack showcases the rich taste of ripe plantains, making it a favorite among locals and tourists alike.

I could eat these golden fried fritters all day, everyday. I often associate these delicious snacks to my childhood and the monsoon. Pazham Pori has a unique association with the monsoon season in Kerala. It is a popular comfort food enjoyed during rainy days, with everyone relishing the crispy fritters alongside a cup of hot Chai . The sound of raindrops, the aroma of Pazham Pori frying in kitchens, and the cozy ambiance create a perfect setting for this beloved snack that adds joy to the rainy season in God’s Own Country.

In Kerala, Pazham Pori is not only enjoyed as a delicious snack but is also considered a symbol of hospitality. It is common for hosts to serve freshly prepared Pazham Pori to guests, showcasing the warm and welcoming nature of the Kerala culture. The aroma of these sweet plantain fritters frying in homes is often associated with hospitality and festivities, making Pazham Pori more than just a tasty treat—it’s a cultural tradition that brings people together.

Plantains and Bananas

Bananas: Bananas are renowned for their sweet taste, making them a popular choice for snacking, desserts, and smoothies. They can be enjoyed at different ripeness stages, with the sweetness intensifying as they mature. Bananas are versatile, finding their place in both sweet and savory preparations. Their soft and creamy texture when ripe makes them ideal for raw consumption. Typically consumed when fully ripe with a yellow skin, some individuals prefer slightly green bananas for a firmer texture, while those with brown spots offer a sweeter taste. In the culinary realm, bananas shine in various applications, including baking, smoothies, and desserts, showcasing their adaptability and widespread appeal.

Plantains: In contrast, plantains bring a starchy taste and less sweetness than bananas to the table. Commonly utilized in savory dishes, they hold a prominent role in tropical cuisines, particularly in Latin American, African, and Southeast Asian culinary traditions. Unlike bananas, plantains are typically cooked before consumption, whether fried, baked, or boiled. Their diverse ripeness stages play a crucial role in their culinary applications, with green plantains adding starchiness to savory dishes and yellow or black plantains offering a sweeter note for desserts. The larger size, thicker skin, and firmer texture distinguish plantains from their smaller, softer banana counterparts, emphasizing their unique attributes in the culinary world.

Plantain Fritters/Pazham Pori Batter

The key to perfecting this delightful treat lies in crafting the ideal batter.

Flour Base: The foundation of the Pazham Pori batter is made with a combination of All-Purpose Flour and Rice Flour. This duo forms the essential base, ensuring the perfect balance of crispiness and lightness in each fritter.

Aromatic Blend: This includes 1/8 teaspoon each of Baking Soda, Salt, and Turmeric Powder, contributing to the batter’s leavening, seasoning, and color. Additionally, 1 teaspoon of Black Sesame Seeds gives a delightful aroma, enhancing the overall sensory experience.

Sweetening Agent: Granulated Sugar acts as the sweetening agent, this element adds the touch of sweetness, along with the savory notes and creating a well-balanced Pazham Pori batter.

Ingredients and Substitute

Main Ingredients: – 2 ripe and sweet plantains

Batter: – 1 cup all-purpose flour – Substitute: whole wheat flour or gluten-free flour blend – 1/4 cup rice flour – Substitute: cornstarch, potato starch, or tapioca starch – 3/4 cup water – Adjust as needed – 1/8 teaspoon baking soda – Substitute: baking powder – 1/8 teaspoon salt – 1/8 teaspoon turmeric powder – Optional; Substitute: ground cumin or paprika – 1 teaspoon black sesame seeds – Substitute: white sesame seeds or omit – 3 tablespoons granulated sugar – Substitute with non-refined sugar

Deep Frying: – Any neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Note: – Adjust the water quantity in the batter to achieve the desired consistency.

Steps to make Pazham Pori/Plantain Fritters

1. Prepare Plantains: Slice plantains into thin, long strips and set aside.

1. Prepare Batter: In a mixing bowl, combine APF, rice flour, baking soda, salt, ground turmeric, sesame seeds, and sugar.

1. Stir well to ensure even distribution of dry ingredients. Slowly add water to the mixture, stirring continuously until you achieve a thick, smooth batter that coats the back of a spoon.

1. Frying Process: Heat oil in a frying pan slightly higher than medium heat. Do a heat test by dropping in a few droplets of the batter.

1. Once the oil is hot, dip banana slices into the batter, ensuring they are well coated, and carefully slide them into the hot oil.

1. Avoid overcrowding the pan; fry a maximum of three banana slices at a time. Fry Pazham Pori until golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil.
2. Drain Pazham Pori on a kitchen towel to remove excess oil.

1. Serve hot, perfect for tea-time snacks or festive occasions. Enjoy these delicious and crispy plantain fritters!

Tips

1. Opt for as ripe plantains as possible since they will have a sturdy texture and provide natural sweetness.
2. Ensure a smooth, lump-free batter with a pancake batter-like consistency. Adjust the water content to achieve the desired thickness.
3. Depending on the sweetness of the plantains, adjust the sugar in the batter. Reduce or omit sugar if the plantains are exceptionally sweet.
4. Heat the oil to the right temperature—hot but not smoking. Overly hot oil can result in uneven cooking, browning the exterior while leaving the inside undercooked.
5. Dip each plantain slice into the batter, ensuring even coating on all sides for consistent flavor and texture.
6. Fry in batches to prevent overcrowding in the pan, allowing each piece sufficient space for even cooking.
7. Fry until the plantain slices achieve a golden brown color, ensuring a crispy exterior and perfectly cooked interior.
8. Use a slotted spoon to remove Pazham Pori from the oil. Drain excess oil by placing them on a paper towel-lined plate.
9. Serve Pazham Pori immediately to retain its crispiness. It is best enjoyed hot and fresh.
10. Enhance the flavor by experimenting with a pinch of baking soda for extra crispiness. Sprinkle powdered sugar or chaat masala for additional taste.
11. Enjoy Pazham Pori as a snack with tea or coffee, or pair it with coconut chutney for a delightful combination.

Leftover batter?

Don’t toss away extra pancake, waffle, or cake batter! Instead, get creative with it. Pour it into muffin tins for quick treats. Make savory fritters by adding veggies to pancake or waffle batter. Thin it for delicate crepes filled with Nutella or fruits. Turn leftover cake batter into cute cake pops with chocolate coating. On the savory side, use the batter for quiche or pies, creating tasty custards with your favorite ingredients. Embrace the kitchen fun, and never run out of tasty options. You can also use the batter to make other tea time snacks – Vegetable Pancakes .

Storing and Freezing Plantain Fritters

Storing Pazham Pori:

To keep Pazham Pori crispy, let them cool completely before storing. Put them in a container with parchment paper between layers to prevent sticking. Store in a cool, dry place, but try to eat them within a day or two for the best taste.

Freezing Pazham Pori Batter:

If you have leftover batter, let it come to room temperature. Put it in a container or a freezer bag, leaving space for expansion. Label with the date and freeze for up to a month. Thaw in the refrigerator, stir well, and use. Fresh Pazham Pori is best, but freezing batter is an option.

Check out my other fritter recipes:

1. Beetroot Chickpea Fritters
2. Spicy Kohlrabi Fritters
3. Vada Pav

Indian Plantain Fritters – Pazham Pori

Ingredients1x2x3x

Main Ingredients:

• 2 Ripe and sweet plantains
• Oil (For frying) Any oil with a high smoke point

Batter:

• 1 cup All Purpose Flour Substitute: whole wheat flour or gluten-free flour blend
• 1/4 cup Rice flour Substitute: cornstarch, potato starch, or tapioca starch
• 3/4 cup Water Adjust as needed
• 1/8 teaspoon Baking soda Substitute: baking powder
• 1/8 teaspoon Salt
• 1/8 teaspoon Turmeric powder Optional; Substitute: ground cumin or paprika
• 1 teaspoon Black sesame seeds Substitute: white sesame seeds or omit
• 3 teaspoon Granulated sugar

Instructions

Prepare Plantains:

• Slice plantains into thin, long strips and set aside.

Prepare Batter:

• In a mixing bowl, combine APF, rice flour, baking soda, salt, ground turmeric, sesame seeds, and sugar.
• Stir well to ensure even distribution of dry ingredients.
• Slowly add water to the mixture, stirring continuously until you achieve a thick, smooth batter that coats the back of a spoon.

Frying Process:

• Heat oil in a frying pan slightly higher than medium heat.
• Once the oil is hot, dip banana slices into the batter, ensuring they are well coated, and carefully slide them into the hot oil.
• Avoid overcrowding the pan; fry a maximum of three banana slices at a time.
• Fry Pazham Pori until golden brown and crispy on all sides.
• Use a slotted spoon to remove them from the oil.
• Drain Pazham Pori on a kitchen towel to remove excess oil.
• Serve hot, perfect for tea-time snacks or festive occasions.

Nutrition

Beetroot Chickpea Fritters with Whipped Feta - Baked or Pan Fried

Ingredients1x2x3x

For the Fritters:

• 500 g Beetroot
• 1 can Chickpeas or 400 g Cooked
• 3 Tablespoons Chickpea Flour
• 1 Teaspoon Ground Cumin
• 2 Teaspoons Ground Coriander Seeds
• 1 Teaspoon Ground Red Chili
• 2-3 Tablespoons Oil Choose a neutral oil.
• Salt and Pepper to Taste

For the Whipped Feta (Vegan Option Available)

• 1 cup Vegan Feta Crumbled
• 1 tbsp Vegan Greek Yogurt
• Salt and Pepper to Taste

Instructions

Prepping the veggies

• Thoroughly scrub beetroot to clean dirt, and slice off he tops. Grate into coarse shreds, and remove excess moisture by laying it out on a paper towel and placing another on on top.
• Mash chickpeas, either with a food processor for a smooth texture or a masher for a rustic feel, aiming for easily moldable consistency.
• In a large bowl, combine grated beetroot, mashed chickpeas, chickpea flour, ground cumin, ground coriander, ground red chili, and season with salt and pepper.
• Shape 2 tablespoons of the mix into round or oval fritters, compressing them to hold their shape.

For Baking:

• Preheat oven to 190°C (374°F).
• Line a baking tray with parchment paper, shape mixture into fritters, and bake for 15 minutes on each side until crisp (total 30 minutes).

For Pan-Frying:

• Heat oil in a pan over medium heat, shape mixture into fritters, and fry for about 15 minutes on each side until golden and crispy.

Preparing Whipped Feta Dip:

• Crumble vegan feta into a bowl.
• Add vegan Greek yogurt, mix well with a fork or whisk until almost smooth, leaving a few chunks for texture.
• Season whipped feta dip with salt and pepper to taste.

Nutrition