Parsnip Thyme Fritters

Peel and thinly slice the onion. Mince 2 cloves garlic. Drain and rinse the garbanzo beans. Peel the parsnips and shred using the large side of a box grater. Zest and halve the lemon.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced onion and cook until browned, about 3 to 4 minutes.

Combine the garbanzo bean flour, rice flour, minced garlic, dried thyme, 1 tsp salt, a pinch of pepper, and ¾ cup water in a large bowl. Whisk until smooth. Add the cooked onion, 2 cups of shredded parsnip (reserving any remaining parsnip for your own use), and ½ cup garbanzo beans. Mix the fritter batter until the vegetables are evenly coated.

Return the skillet to medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use a ¼ measuring cup to scoop the fritter batter into the skillet, working in batches. Press to flatten the fritters to 1 inch, and cook until browned and crispy, about 2 to 3 minutes per side. Transfer the parsnip thyme fritters to a paper towel-lined plate and sprinkle with salt.

In a food processor, combine the remaining clove garlic, remaining garbanzo beans, Vegenaise, Dijon mustard, lemon zest, juice from just half the lemon, 1/4 tsp salt, and a pinch of pepper. Blend Dijon hummus until smooth.

Add the Roma greens and peppadew peppers to a large bowl along with the remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper and toss to combine. Spread some of the Dijon hummus onto plates. Divide Roma greens between them and top with the parsnip thyme fritters. Serve with any remaining Dijon hummus on the side.