Before you decide you will not make these based on the raw chickpeas, please read a little more. I have never liked the taste or texture of using sprouted chickpeas in raw recipes and have generally opted to use nuts instead. Well, this recipe base has totally changed my mind. This is adapted from a recipe posted by Rawfully Tempting for Garden Chickpea Fritters a while back. The base is 2 c sprouted chickpeas to 1c almonds and that is fantastic. I was out of almonds and wanted to test using sunflowers seeds which are cheaper and better for you anyway. It worked really well, although almonds produce a much tastier end product, i can deal with it knowing how much better sunflower seed are for me.
You'll also notice the addition of psyllium husk powder - the psyllium powder makes the dumpling fluffier and lighter. I have never seen powder for sale, only husk (i get mine direct from Tree Harvest) - if you are using husk, you may need to triple the amount or powder it in a spice mill. You don't have to use it, if you decide not to then there is no need to add anything in it's place, it will hold together just fine without it.
A note on the harissa; i am a spice addict, but you may find that you'd prefer a creamy tahini sauce or young coconut yogurt sauce to go with these spicy little dumplings. Also, the spices in the harissa are toasted, this is a necessary step from a flavour perspective, but you could always opt out of that.
Enjoy!
You'll also notice the addition of psyllium husk powder - the psyllium powder makes the dumpling fluffier and lighter. I have never seen powder for sale, only husk (i get mine direct from Tree Harvest) - if you are using husk, you may need to triple the amount or powder it in a spice mill. You don't have to use it, if you decide not to then there is no need to add anything in it's place, it will hold together just fine without it.
A note on the harissa; i am a spice addict, but you may find that you'd prefer a creamy tahini sauce or young coconut yogurt sauce to go with these spicy little dumplings. Also, the spices in the harissa are toasted, this is a necessary step from a flavour perspective, but you could always opt out of that.
Enjoy!
all formed and ready to dehydrate
RAW Curried Chickpea & Spinach Dumplings
Makes approx 20 fritters
250g sprouted chickpeas
150g sunflower seeds, soaked 4-8 hours and rinsed 1 clove garlic
50g shallot, peeled and rough chopped
50ml lemon juice
40ml olive oil
1 ½ tbsp madras curry powder
1 tsp fine crystal salt
20g fresh coriander, finely chopped
100g red bell pepper, diced 150g baby spinach
½ tsp crystal salt
1 tsp psyllium powder
In a high speed blender, blend first 8 ingredients into a smooth pate like consistency. Transfer to a mixing bowl and add coriander, bell pepper and psyllium and mix well to combine. In a separate bowl, combine spinach and salt and massage the salt into the spinach until the natural juices in the spinach release and it’s completely wilted. Squeeze the excess liquid out of the spinach and finely chop it. Add the spinach to the dumpling “batter” and mix well. Using an ice cream scoop or damp hands, form the dumplings into balls and place on a solid dehydrator tray for 5 hours then transfer them to a mesh sheet for an additional 5 hours or until moist inside and dry outside or how ever you like it.
If you store them while they are moist inside they will be completely moist within a few hours, just pop into the dehydrator for an hour before serving.
Makes approx 20 fritters
250g sprouted chickpeas
150g sunflower seeds, soaked 4-8 hours and rinsed 1 clove garlic
50g shallot, peeled and rough chopped
50ml lemon juice
40ml olive oil
1 ½ tbsp madras curry powder
1 tsp fine crystal salt
20g fresh coriander, finely chopped
100g red bell pepper, diced 150g baby spinach
½ tsp crystal salt
1 tsp psyllium powder
In a high speed blender, blend first 8 ingredients into a smooth pate like consistency. Transfer to a mixing bowl and add coriander, bell pepper and psyllium and mix well to combine. In a separate bowl, combine spinach and salt and massage the salt into the spinach until the natural juices in the spinach release and it’s completely wilted. Squeeze the excess liquid out of the spinach and finely chop it. Add the spinach to the dumpling “batter” and mix well. Using an ice cream scoop or damp hands, form the dumplings into balls and place on a solid dehydrator tray for 5 hours then transfer them to a mesh sheet for an additional 5 hours or until moist inside and dry outside or how ever you like it.
If you store them while they are moist inside they will be completely moist within a few hours, just pop into the dehydrator for an hour before serving.
the "rolling" set up (don't take notice to my green juice in the back round, it's not part of the rolling )
Red Pepper Harissa
6 red chilies, sliced lengthwise, seeds scraped out and discarded and chopped
2 red bell peppers, de-seeded and chopped
5 sun dried tomatoes, soaked to reconstitute and sliced
2 shallots, peeled and roughly chopped
2 tsp smoked sweet paprika
1 clove garlic
50ml olive oil
70ml apple cyder vinegar
2 tsp crystal salt
Spice mix
½ tbsp of each: coriander seeds, fennel seeds, cumin seeds and caraway seeds
1 or 2 sterilized jars
Heat a small frying pan over medium heat and add the spice mix until they become fragrant and start to “pop” remove from heat and grind the spices in a mortar and pestle or spice grinder until finely ground.
In a high speed blender or food processor (high speed blender is best) combine all ingredients (including toasted spice mix ) and blend/ process until smooth. Pour into sterile jars and seal. It’s best to wait 1 week before using it to allow the flavours to develop, but it’s nice straight away too. Once to start using it, be sure to cover it in oil when you finish so it doesn’t go mouldy.
6 red chilies, sliced lengthwise, seeds scraped out and discarded and chopped
2 red bell peppers, de-seeded and chopped
5 sun dried tomatoes, soaked to reconstitute and sliced
2 shallots, peeled and roughly chopped
2 tsp smoked sweet paprika
1 clove garlic
50ml olive oil
70ml apple cyder vinegar
2 tsp crystal salt
Spice mix
½ tbsp of each: coriander seeds, fennel seeds, cumin seeds and caraway seeds
1 or 2 sterilized jars
Heat a small frying pan over medium heat and add the spice mix until they become fragrant and start to “pop” remove from heat and grind the spices in a mortar and pestle or spice grinder until finely ground.
In a high speed blender or food processor (high speed blender is best) combine all ingredients (including toasted spice mix ) and blend/ process until smooth. Pour into sterile jars and seal. It’s best to wait 1 week before using it to allow the flavours to develop, but it’s nice straight away too. Once to start using it, be sure to cover it in oil when you finish so it doesn’t go mouldy.
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