1400 700 c48d 33a8 02772914 vegan amaranthfritter hero

Amaranth Fritter Mezze

with Beet Hummus & Minted Cucumber Salad

dinner

Mediterranean Appetizer Side Dish Beans/Legumes Root Vegetables High-Protein Gluten-Free Nut-Free Soy-Free Spring Recipes Summer Recipes Party Foods Dinner
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
820
FAT
47g
CARBOHYDRATES
86g
PROTEIN
23g

MAIN INGREDIENTS

  1. ½ cup whole grain amaranth
  2. 1 tbsp flaxseed meal
  3. 1 red beet
  4. 1 pack garbanzos
  5. 1 shallot
  6. 2 garlic cloves
  7. Fresh mint
  8. 2 tbsp garbanzo bean flour
  9. 1 lemon
  10. 1 tbsp tahini
  11. 1 Persian cucumber
  12. 2 oz red radishes
  13. ¼ cup vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included

TOOLS

  • Food processor
  • Large skillet

INSTRUCTIONS

1
Cook the amaranth

In a small pot, combine the amaranth with 1 cup water. Bring to a boil and cook until all the water is absorbed and the amaranth is somewhat tender (it will still be crunchy), about 18 to 20 minutes. Immediately remove the amaranth from the pot and spread out on a plate to cool. In a small bowl, stir together the flaxmeal with 1 tbsp water to make a flax “egg.” Set aside.

2
We like pink

Fill the same pot with water and set it to boil. Peel and small dice the beet, add it to the boiling water, and season with salt. Cook until the beet is tender and can be pierced with a fork, about 10 to 15 minutes. Before straining, reserve ¼ cup of the beet liquid to use for the hummus. Then, drain the boiled beets and set aside. Drain, rinse, and set aside the garbanzos.

3
Veg prep

Peel shallot and cut in half. Mince one half and thinly slice the other. Mince garlic. Pick mint leaves and chop half, leaving other half whole. In a medium bowl, add half the garbanzos and mash with a fork. To the mashed garbanzos add the chopped mint, the minced shallot, half the minced garlic, garbanzo flour, cooked amaranth, and flax “egg.” Season with salt and pepper. Stir well to combine.

4
Make the hummus

Rinse and halve the lemon. To a food processor, add the juice from half of the lemon, the rest of the garbanzos, the cooked beets, tahini, and remaining minced garlic. Blend the beet hummus while slowly adding the reserved beet liquid. Scrape down the sides of the food processor with a spatula, season with salt and pepper to taste, and blend again until smooth.

5
Fry the fritters

Using your hands, shape the amaranth mixture into about five 2-inch patties. Heat ¼ cup oil in a large skillet over medium-high heat. Once hot, add the amaranth fritters to the skillet and cook 3 to 4 minutes per side, until golden brown and crunchy. Remove the fritters from the oil and place on paper towels to drain. Season immediately with salt.

6
Finish it up

Rinse the cucumber and radishes and slice both into thin rounds. Chop the remaining mint leaves. Place the vegetables and mint in a medium bowl with the remaining lemon juice, sliced shallot, 1 tbsp olive oil, and a pinch of salt and pepper. Serve the minted cucumber and radish salad alongside the amaranth fritters and beet hummus. Dig in!