Chickpea and Zucchini Fritters with Roasted Red Pepper Cumin Cream and Warm Grape, Arugula and Pepita Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the roasted red peppers on a small tray and warm them for 8 minutes to deepen their flavor.

2. 2

   Meanwhile, place the chickpeas in a large bowl and mash them with a fork or potato masher, leaving some texture. Add the grated zucchini, half of the red onion, half of the minced garlic, the chickpea flour, half of the parsley, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, the zest of half the lemon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Mix until you have a firm mixture.

3. 3

   Shape the mixture into 8 compact fritters. If the mixture feels too wet, let it rest for 5 minutes so the chickpea flour can absorb the moisture.

4. 4

   Heat a large skillet over medium heat with 1 1/2 tablespoons olive oil. Cook the fritters for 4 to 5 minutes per side until golden and firm. Transfer them to a tray and finish heating them in the oven at 220 °C / 425 °F for 6 minutes.

5. 5

   For the cream, place the warm roasted red peppers in a blender with the plant-based yogurt, the remaining garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1 tablespoon lemon juice, 1/4 teaspoon salt, a pinch of black pepper, and 1/2 tablespoon olive oil. Blend until completely smooth and silky.

6. 6

   Toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

7. 7

   In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the rest of the red onion and cook for 2 minutes. Add the red grapes and sauté for 2 more minutes, just until slightly softened but not collapsed.

8. 8

   Turn off the heat and add the arugula, the remaining parsley, 1 tablespoon lemon juice, the red wine vinegar, 1/2 teaspoon salt, and the remaining black pepper to the skillet. Toss gently so the arugula wilts slightly from the residual heat. Add the toasted pepitas.

9. 9

   To serve, spread the roasted red pepper cream on each plate. Place 2 fritters on top and finish with the warm grape, arugula, and pepita salad. If desired, add a little extra lemon zest on top.