Vegan "fried chicken"

Gluten free and perfectly healthy

I am not a fan of vegan junk food but I love healthifying and veganizing conventional recipes because it is fun and so rewarding. People love fried foods and their dips more than anything, so I accepted this challenge to turn this junk foods classic into a perfectly healthy meal.

Ingredients:

For the "chicken"

1 cup cooked chickpeas

1/2 cup buckwheat flour

1 cooked beetroot, peeled

1/3 cups chickpea liquid

India spices - cumin, turmeric, chili, coriander, black pepper

a pinch of Himalayan sea salt

juice of 1/2 lemon

1/3 cup sesame seeds

For the dip:

1 cup organic full fat coconut yoghurt

1/2 cup cilantro

1/2 cup parsley

juice of 1/2 lemon

a pinch of Himalayan salt

1 tsp of a healthy sweetener - maple syrup or raw honey

chili flakes (optional)

Instructions:

Blend the chickpeas, liquid, beetroot, spices and lemon juice in a high speed blender until perfectly smooth. Start adding in the flour while stirring continuously. The consistency should be not too dry and not too wet, so that you can form patties that are still a little bit sticky. Once patties are formed, dredge them with the sesame seeds. Place them onto the baking tray which is lined with the baking paper. Bake at 180C for 20 min or until golden. They have to be crispy on the outside and perfectly soft on the inside. 

Meanwhile start preparing the dip by blending all the ingredients in a high speed blender.

Enjoy while the patties are still warm. Tastes just divine! :)

Have fun and much love.

Inga