Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

Today’s recipe is a twist on one I published last year. These chickpea veggie fritter bites with avocado dipping sauce make for a great appetizer or snack. I also like adding them to salads and Buddha bowls. The hint of ginger gives them a little zing that pairs nicely with the cool, refreshing dip.

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

At the start of football season this past fall, I saw a bunch of buffalo cauliflower recipes pop up on my favorite food blogs (Brittany’s recipe on Eating Bird Food looks delish!) and I was feeling inspired to make some creative vegan app alternatives myself. So, naturally, I did the least creative thing possible and just changed the shape of an old recipe. Womp womp wommmmp.

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Groundbreakingly (not a word, but we’re just gonna go with it) original? No. But a yummy, nutrient-dense appetizer recipe? Hellz yes. I already shared this recipe on my Instagram feed months ago, but I’ve made it several times since and think it’s definitely deserving of it’s own blog post.These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

Yield: 24 bites

Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

Ingredients

  • 15.5 oz chickpeas (1 can), rinsed and patted dry
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1/2 cup breadcrumbs (I've used whole wheat and panko—both work!)
  • 1/3 cup dairy-free shredded cheddar cheese (optional, but they'll hold together better with it)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp flax meal
  • 5 tbsp water
  • 1" ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Salt + pepper to taste (be generous)
  • For the dipping sauce
  • 1 avocado
  • 3 tbsp dairy-free plain yogurt
  • 1 tbsp packed fresh chopped parsley
  • Salt to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the flax eggs. Mix flax meal and water together in a small bowl and let sit while you prepare the rest of the ingredients. You want the mixture to start to gel. Depends on the temperature of the water, but could be good to go in as little as 5 minutes.
  3. Using a small food processor, pulse the chickpeas (rinse, drain and pat dry first). You don't want them to turn into a paste, so don't overdo it. You want them combined but still with a bit of chunk. If you don't have a food processor, just coarsely mush them up with a fork.
  4. Use a grater to shred the zucchini and carrots. Use a paper towel to press out excess liquid.
  5. Add all ingredients to a big bowl and mix together (easiest to use your hands).
  6. Line a baking sheet with parchment paper (or lightly grease it). Roll the veggie mixture into small balls (about 1"). Place on the pan.
  7. Bake for 25 minutes.
  8. While the bites bake, make the avocado dipping sauce. Put all ingredients in a food processor and combine until smooth.
http://pumpsandiron.com/2018/01/14/chickpea-veggie-fritter-bites-avocado-dipping-sauce/

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

If you roll the balls too big, they’re difficult to eat with the toothpick (they’ll fall off) but they still make for a great two-bite finger food. These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls.  These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

If you don’t have an upcoming occasion necessitating appetizers, make this recipe so that you have the fritters on hand for adding to salads and buddha bowls. A batch will make about a dozen balls and you can store in the refrigerator all week. Easy meal prep!

Roasted Sweet Potato Hummus

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This roasted sweet potato hummus recipe was originally posted to the blog in 2013, but was deserving of new photography so I’m re-publishing it today with new text and pictures. I eat it with pita chips, fruit (apple slices + this hummus = heaven) and veggies, and also spread it on sandwiches like this one.

Roasted Sweet Potato Hummus

Yield: about 2 cups of hummus

Roasted Sweet Potato Hummus

Ingredients

  • 1 cup packed mashed roasted sweet potato (about 1 large potato)
  • 1 ½ cup chickpeas (about 1 can, rinsed)
  • 2 cloves garlic, minced
  • 2 tsp maple syrup
  • 4 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 F. Peel the potato and cut it up into small chunks. Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper. Bake for 30 minutes.
  2. While the sweet potatoes roast, rinse the chickpeas and pat them dry with a paper towel. If you want the hummus to be really smooth, remove the clear casings from the chickpeas (they should rub off easily).
  3. Place all the ingredients in a food processor (let the sweet potatoes cool for a few minutes beforehand) and combine until smooth.
  4. Place in the refrigerator until cool (it's still good warm but not as hummus-y).
  5. Serve with veggies, fruit, pita chips or as a sandwich spread.
  6. Store leftovers in an airtight container in the refrigerator.
http://pumpsandiron.com/2017/02/20/sweet-potato-hummus/

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread. This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This is one of those snacks I make so often I don’t even need to look at the recipe anymore. It’s so yummy! Hummus is something I always have in the refrigerator and while I don’t make my own every week, when I do, 9 times out of 10 it’s this roasted sweet potato version.

For everyone with today off, hope you’re enjoying a fun long weekend! The weather has been uh-mazing these last couple days! I’m down in New Jersey visiting Joe’s family, but we’re heading back to Boston later today.

Do you have a favorite hummus variation? 

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Honey Sriracha Roasted Veggies


Welp. Last week was a wash. I mentioned in my previous post that I had some gnarly stomach virus and how depressing is this–I’m almost positive it was food poisoning from eating copious amounts of raw cookie dough. 

*hangs head in sadness*

Furthermore, it was a Christmas cookie recipe for the blog. And it was delicious. But now I can barely even look at pictures of them without feeling nauseous (side note: nauseaous? nausous? nauseoueoiiueoaus? NAUSEOUS is the hardest word ever to spell dear lord), and I have to just scrap the recipe.

In its place, I’m sharing this totally non-festive roasted veggie recipe, and while I don’t recommend you leave a pan of this out for Santa, it’s a delicious and flavorful addition to your weekly lunches and dinners!

wearing cut out wave ring (this one is similar but without the cutouts)

Sriracha Honey Roasted Veggies

Yield: 1 pan

Sriracha Honey Roasted Veggies

Ingredients

  • Veggies of choice (pictured: 6 carrots, 2 cups broccoli florets, 2 cups halved brussels sprouts)
  • 2 tbsp sriracha
  • 2 tbsp honey
  • 2 scallions, diced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F.
  2. Prepare the veggies. Wash them and, depending on which veggies you're using, remove ends and halve or chop. The key is to have all the veggie pieces roughly the same size/thickness so they cook evenly.
  3. In a small bowl, mix together the sriracha, honey and scallions.
  4. Coat the veggies in the sriracha mixture. You can do this directly on the pan you'll use to roast them, or in a large bowl.
  5. Drizzle with olive oil, salt and pepper.
  6. Roast for 20 minutes (give or take, depending on your oven).*

Notes

*Cook time will depend on the veggies you choose. Potatoes, for example, will take up to twice as long to roast thoroughly. Either choose an assortment of veggies that require roughly the same cook time, or start with the long-roast ones and gradually add the other veggies to the pan as the cook time passes.

http://pumpsandiron.com/2016/12/19/honey-sriracha-roasted-veggies/

This is one of those recipes that really doesn’t require any measuring. You want a pan-full of veggies and then equal parts honey and sriracha with some chopped up scallions to coat them. These veggies have a kick! They can stand alone as a side dish or make for an easy meal if you serve them over rice and add a runny fried egg on top (so good).

I used fix sriracha for this recipe, and while this post isn’t sponsored by them, I wanted to give the brand a shoutout–I’ve been loving their sriracha! They sent me a sample a couple months ago and it contains no artificial ingredients and comes in a BPA-free bottle.  

A li’l housekeeping …

After a week in the fetal position, I feel like there’s a lot to catch up on! A few things to mention:

What are you go-to seasoning combos when roasting veggies?