Baked Coconut Chicken Tenders With Mango Mustard Sauce

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything. And because I’ve been on an amazing trip sponsored by Teabox all the waaaaaay in Assam and that’s where this post is coming from!

I’m going to tell you all about my trip and how I’ve been travelling through Assam sampling the food, the culture and the beautiful teas as soon as I’m back. And if you’ve been following me on Snapchat (my_foodstory) you already know what I’ve been up to! But today let’s quickly talk about why you need to make these baked coconut chicken tenders STAT!

Remember the best ever dipping sauce from last week which was a crazy combination of mango and mustard? Ummm these baked coconut chicken tenders and that mango mustard sauce were kinda made for each other. Because it’s all so tropical and so fresh and so summery.

Because you want a little bit of summer even when it’s not and this combination will keep you feeling happy and sunny all year long! Plus it’s baked, so heaaaaaalthy and is dipped in a spicy coconut mixture which sort of crisps up in the oven and gives you that amazing golden crust that all chicken tenders must have!

I’m telling you, right this minute, I almost wish I was back home with a mug of beer, feet up on the couch and biting into these juicy chicken tenders. I’m really in love with mango and coconut as ingredients. If you’ve been around, you know how obsessed I’ve been with mangoes this summer because umm, they go away for an entire year once seasons done. And coconut is like my second love – curries, bakes, desserts – I need to use it in everything!

Baked Coconut Chicken Tenders With Mango Mustard Sauce
Baked Coconut Chicken Tenders With Mango Mustard Sauce

INGREDIENTS :

  • 3 poundeds Chicken Breasts , to 1/2 inchs thickness and cut into strips

For the Brine/Marinade

  • 1 1/2 cups coconut milk
  • 1 teaspoon lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon salt

For the Coating

  • 3 Eggs large
  • 1 1/2 cups rice flour
  • 3 cups coconut unsweetened Shredded
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Chili Flakes
  • to taste salt

INSTRUCTIONS :

  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200C/400F.
  3. Line a baking sheet with greased aluminium foil or parchment paper.
  4. Now start by creating an assembly line of ingredients.
  5. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour.
  6. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
  7. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  8. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture.
  9. Place the strip on the greased and lined baking sheet.
  10. Repeat this till all the strips have been coated.
  11. Bake for 20-25 minutes till golden and cooked through.

You can find complete recipes of this Baked Coconut Chicken Tenders With Mango Mustard Sauce in myfoodstory.com

Balsamic Glazed Salmon

Balsamic Glazed Salmon

Here is a 30 minute dish you seriously don’t want to miss out on! This salmon is one of the best I’ve ever had (and yes, I like this more than the other salmon recipe I just posted – that one is also delicious and I will continue to make it, but this one is unquestionably amazing. Also, I never thought I’d say this, but I like this just as much as the one I labeled “The Best Salmon I’ve Ever Eaten.” I didn’t think I would ever find an equal). It might have a little something to do with the fact that I’m obsessed with balsamic vinegar and the depth of flavor it has once it has simmered down, into that heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains white wine, dijon mustard, honey, fresh rosemary and garlic. So, just imagine for a moment the glorious flavors those six ingredients can create together. You might just catch yourself sipping spoonfuls of the sauce, or at least wanting to. It’s funny, my 5 year old daughter is becoming quite the little foodie herself, while I was snapping pics she kept inching over trying to taste more of the sauce, saying things like “this is my favorite sauce ever!” and “I really just love this sauce.” I was so proud when I saw that she and my picky 3 year old finished off their half serving of salmon I plated them. That’s when you know a recipe is good :).

If you, like me, don’t drink wine and only use it for cooking, you can simply pour the remainder into ice trays and freeze it into individual cubes to reserve for a later cooking use. Enjoy!

Balsamic Glazed Salmon
Balsamic Glazed Salmon

Ingredients

  • Balsamic Rosemary Glaze
  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard (I like Emeril’s)
  • 1 Tbsp chopped fresh rosemary, divided
  • 1 cloves garlic, finely minced
  • Salmon
  • 4 (6 oz) salmon fillets
  • Salt and freshly ground black pepper
  • 2 tsp canola oil, divided

Directions

  1. Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
  2. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.

You can find complete recipes of this Balsamic Glazed Salmon in cookingclassy.com

EASY CROCK POT SALSA VERDE CHICKEN

EASY CROCK POT SALSA VERDE CHICKEN

Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.

I should’ve called it the “Dump & Go” chicken dinner.
Sidenote: Don’t you HATE IT when people say “should OF”, when they really mean to say “should’ve”? Like, should HAVE. Grammar mistakes kinda irk me… a lot. But I just said “kinda” which is totally unacceptable, but very midwestern, so I’m just staying true to my home, homey.

Anywho. Hallo Hallo, lovelies!👈 (Been watchin’ too much Ladies of London – they’re rubbing off on me.) Smile BIG – it’s Sunday Fundaaaay!
Don’t EVEN think about manic Monday… not yet. You can, but not until 7 pm tonight, when you start to remember all the things you have to get done before Monday arrives. Coo’?

Also? I’ve noticed that our Savory Sundays are slowly becoming Crock Pot Sundays. Are we okay with that? If not, just let me know, and we might work it out.

Personally, I think it’s great, especially these easy “dump and go” dinners because, it literally takes 5 minutes to prep dinner and the rest is done by our Crock Pot crock pot.
Sidenote: IS that why it’s called a crock pot? Because of the brand?? HA!
I’m just kidding! Of course I knew that!

😉 It’s like that whole Kleenex by Kleenex thing.

EASY CROCK POT SALSA VERDE CHICKEN
EASY CROCK POT SALSA VERDE CHICKEN

Ingredients

  • 6 boneless skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
  • 1 can (14.5-ounces) chopped tomatoes
  • 1/2 tablespoon (or to taste) ground cumin
  • 1/2 tablespoon (or to taste) chili powder
  • 1 onion, diced, for garnish
  • chopped parsley or cilantro, for garnish

Instructions

  1. Lightly spray the crock with cooking spray.
  2. Season chicken breasts with salt and pepper and place chicken in the crock pot.
  3. Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
  4. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
  5. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  6. Stir the shredded chicken back into the crock pot.

You can find complete recipes of this EASY CROCK POT SALSA VERDE CHICKEN in diethood.com

SPINACH RICOTTA STUFFED SHELLS

SPINACH RICOTTA STUFFED SHELLS

In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!

This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!

SPINACH RICOTTA STUFFED SHELLS
SPINACH RICOTTA STUFFED SHELLS

INGREDIENTS

  • 16 large shells
  • 3 small shallots
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach
  • 1 large zucchini
  • 1 large tomato
  • 1 1/4 tsp sea salt
  • Pepper

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Bring about 3 liters of water to the boil in a big pot.
  3. Heat a large pan over medium heat.
  4. Peel and finely chop shallots and garlic. Set aside.
  5. Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  6. Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  7. The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  8. Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.

You can find complete recipes of this SPINACH RICOTTA STUFFED SHELLS in greenhealthycooking.com

Chicken Fajita Wedge Salad

Chicken Fajita Wedge Salad

This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!

I was always the most organized person.  I took pride in the fact that I was that I was that way.  And then I had four kids…  And you know what?  I’ve become a pack-rat!  Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time.  The problem is there is no dedicated amount of time when you have four kids.  So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often.  And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.

Now I’m pretty good about the kids’ clothes and bedrooms for the most part. I guess you kind of have to stay on top of that because they are always growing. So I am constantly aware of keeping up with those areas and donating what we do not need.

It’s just my stuff that has been put on the back burner. And y’all know how that goes. Once you let something go, it’s even harder to tackle it. So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done. Now that’s an idea!

So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad!  It was so delicious, and I didn’t even miss the carbs!  It has all the flavors of chicken faitas with a delicious salsa ranch dressing.  It makes a perfect lunch or dinner.  I plan on bringing this to work several times this year.  A pretty salad like this one will make the work day even better!

Chicken Fajita Wedge Salad
Chicken Fajita Wedge Salad

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • ¾ tsp chili powder
  • ¼ tsp cumin
  • ½ tsp creole seasoning
  • ½ head iceberg lettuce
  • 1 chopped tomato
  • ¼ cup finely diced red onion
  • ¼ cup finely diced green bell pepper
  • ½ cup diced cucumber
  • ½ cup shredded cheddar cheese
  • 3 tbsp salsa
  • ¼ cup ranch dressing
  • 1 diced avocado
  • 1 tbsp cilantro

INSTRUCTIONS

  1. Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
  2. Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.

You can find complete recipes of this Chicken Fajita Wedge Salad in diaryofarecipecollector.com

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

Picture this: two toddlers running around the family room in underwear, shooting each other with Nerf guns, one ten year old chasing after said toddlers with a foam sword, and one hungry, bored teenager listening to music asking “how much longer until we eat?”.

And then picture a frazzled mom trying to make a healthy dinner and make it snappy because we need to run to Scouts and piano lessons in 45 minutes.

That poor, frazzled mom? It’s me. Ha!

It’s no surprise that I tend to despise dinnertime. Cooking for kids can be a challenge. They all like different things and can be very picky when they want to be. There’s always so much going on at that time of day, which can make cooking dinner stressful. I don’t know about you and your family, but when mine is ready to eat, they want to eat NOW! This means no messing around in the kitchen. I need to make quick meals that are easy to prepare and that everyone will enjoy.

Let me introduce you to my new favorite product: Campbell’s Oven Sauces. I’m pretty picky when it comes to pre-made sauces, but I am so impressed with all of these sauces from Campbell’s! They make my life so much easier. All you need are a few simple ingredients, a baking dish and you have a delicious meal your whole family will love!

The Creamy Garlic Butter Chicken is one of my favorites. First, you cut up your potatoes. Place your chicken in a baking dish and put potatoes around the outer rim of the baking dish. Then, top with green beans. I used fresh but you can also use any frozen variety or even canned green beans.

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES
ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups potatoes, cut into ½ – 1 inch pieces
  • 12 ounces fresh green beans or 1 (14-oz) bag frozen vegetables, any variety
  • 1 (12-oz) pkg. Creamy Garlic Butter Chicken Campbell’s Oven Sauce

Instructions:

  1. Preheat oven to 400º F. Place chicken breasts in a 9×13″ baking dish. Arrange potatoes around the chicken and then top with the green beans. Spread Campbell’s Oven Sauce over the top of the green beans.
  2. Bake for 40 minutes in preheated oven, or until chicken juices run clear and potatoes are fork-tender. Let stand 5 minutes before serving. Serve up on plates and enjoy!

You can find complete recipes of this ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES in yummyhealthyeasy.com

One Skillet Tuscan Chicken

One Skillet Tuscan Chicken

This one skillet tuscan chicken is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.

As you have probably noticed, I love one-pot and one-skillet recipes. If you haven’t tried these yet, you should check out two of my favorite weeknight meals – One Skillet Tilapia Veracruz and the One Skillet Chicken Puttanesca. They are simple, quick, and easy to make. And of course delicious and healthy! 🙂

I just love when something delicious is also healthy, don’t you? The Cannelini beans are a great addition to this meal and turn this one skillet tuscan chicken into a super filling quick meal. If you want to make it paleo, skip the Cannelini beans.

One Skillet Tuscan Chicken
One Skillet Tuscan Chicken

Ingredients

  • 1 lb boneless, skinless chicken breasts, cubed
  • 8 oz mushrooms, sliced
  • ½ yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 (15 oz) can Cannellini Beans, drained and rinsed
  • ½ cup chopped sun-dried tomatoes
  • ⅓ cup black olives
  • 2-3 Tbsp olive oil or ghee
  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste

Instructions

  1. In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
  2. Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 – 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
  3. Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 – 4 minutes until translucent.
  4. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
  5. Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.

You can find complete recipes of this One Skillet Tuscan Chicken in deliciousmeetshealthy.com

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.

So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.

We’ll start with the sauce.  I wanted something creamy without, well, the cream.  So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy.  I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible.  I then added 2 Tbsp of extra virgin olive oil.  The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough.  If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency.  Finish with a dash of salt and pepper to taste.

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

INGREDIENTS

  • 1 avocado, ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchini, spiralized or cut into ¼ inch wide strips

INSTRUCTIONS

  1. In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  2. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  3. Add a dash of salt and pepper to taste.
  4. Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.

You can find complete recipes of this ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO in liveeatlearn.com

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan

Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe.

It doesn’t get any more Italian-American than a delicious chicken parmesan recipe. Mama Mia! YUM! I’ve been making this simple recipe for YEARS and had every intention to share it YEARS ago but for some reason every time I made it I either screwed it up, kids were screaming for it, or I forgot to take pictures. You think my kiddos would know by now that I need to photograph all food prior to it being consumed. Umm, hello?

Also, I never had a recipe for my chicken parmesan. I just dipped in breadcrumbs, slathered it with sauce and cheese, and then threw it in the oven. Easy. Well my chicken parmesan is da bomb (yup I say that) and since want to share this recipe I decided to pay attention and take notes while I made my chicken parmesan last week. I suggest a glass of red dry wine with this. Not that I drink wine during the day…well sometimes…but only on Sundays 🙂

Let’s get right to the recipe. I think you will be very happy to see this is a very easy recipe.

Over the years I’ve experimented with different breadcrumbs for the chicken. Actually, let me back up. Let’s talk about the chicken first. I use thinly sliced cutlets for chicken parmesan. I purchase them already prepared into cutlets because I’m lazy and don’t like handling chicken more than I need too. If the chicken breasts you buy are on the thicker side then pound it out using a meat mallet. When I do this I put the chicken in a ziploc bag or in-between two pieces of plastic wrap. Or if the breasts are really big you can cut in half using a sharp knife. Regardless, you want the chicken breasts to be on the thinner side.

Back to the breadcrumbs. When you are creating a healthier version of a classic, flavor is everything. In the past I used seasoned italian breadcrumbs but now I prefer to use plain and season myself. Yes, you can certainly use seasoned breadcrumbs and this recipe would work just fine. However, I do recommend stirring a little parmesan cheese into the breadcrumbs but if want seasoned breadcrumbs go ahead and use it. My absolute favorite seasonings to use in breadcrumbs for chicken parmesan are Italian seasoning, granulated garlic, onion powder, salt, pepper, and parmesan cheese. YUM!

I do not recommend using Panko breadcrumbs. In my experience, they don’t coat the chicken completely and the coating falls off as it bakes.

Healthy Baked Chicken Parmesan
Healthy Baked Chicken Parmesan

Ingredients

  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.

You can find complete recipes of this Healthy Baked Chicken Parmesan in organizeyourselfskinny.com

TURMERIC CHICKPEA FRITTERS

TURMERIC CHICKPEA FRITTERS

You may have noticed I’ve been on a bit of a falafel kick lately (exhibit A, B and C).

When I find something I love, I’ve been known to make spin-offs and improve techniques and flavors as I go. This recipe is no exception.

Say hello to your next 30-minute meal: Turmeric Chickpea Fritters that are tender on the inside, crispy on the outside, loaded with garlicky flavor, and infused with the wonder spice known as turmeric.

This recipe is simple, requiring just 30 minutes start to finish and very simple methods. It’s also loaded with antioxidants, boasts anti-inflammatory benefits, and gets its lovely yellow-orange hue from turmeric.

It starts in the blender (pictured above), gets a crispy edge in the skillet (pictured below), and firms up in the oven while you prepare any toppings like my zingy Garlic Dill Sauce – the perfect, 4-ingredient topping for this dish.

TURMERIC CHICKPEA FRITTERS
TURMERIC CHICKPEA FRITTERS

Ingredients

CHICKPEA FRITTERS

  • 1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp (37 ml) water)
  • 1-2 Tbsp (15-30 ml) olive oil, divided (plus more for sautéing)
  • 4 cloves garlic (2 Tbsp | 12 g), minced
  • 1/2 cup (34 g) panko bread crumbs
  • 1/4 cup (15 g) fresh parsley, finely chopped
  • 3 Tbsp (15 g) vegan parmesan cheese
  • optional: 1 Tbsp (10 g) hulled white sesame seeds or hemp seeds
  • 2 tsp (8 g) coconut sugar
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • Pinch sea salt and black pepper
  • 1/2 lemon, juiced (1 Tbsp | 15 ml)
  • 1 15-ounce (425 g) can chickpeas, drained, rinsed and thoroughly dried

FOR COATING

  • 2 Tbsp (10 g) vegan parmesan cheese
  • 3 Tbsp (12 g) panko bread crumbs

FOR SERVING optional

  • Pita or Lettuce Cups
  • Onion, sliced
  • Tomato, sliced
  • Fresh parsley, chopped
  • Garlic Dill Sauce

Instructions

  1. Preheat oven to 375 degrees and add flax egg to a food processor or high speed blender.
  2. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  3. Next add panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice. Pulse/blend until small bits remain, scraping down sides as needed.
  4. Next, add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  5. Taste and adjust seasonings as needed. I added a bit more vegan parmesan and salt. Add more panko bread crumbs if the mixture feels too wet. You want them to be very flavorful, so season liberally.
  6. To make the coating, mix vegan parmesan cheese and panko bread crumbs in a shallow bowl. Set aside.
  7. Scoop out heaping 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and form/roll into balls – about 15 total. They can be fragile, so handle gently.

You can find complete recipes of this TURMERIC CHICKPEA FRITTERS in minimalistbaker.com