Serves 4
For the croquettes (450g yield): 260g chickpeas- drained, 100g spinach- washed, ½ medium onion- finely chopped, 2 cloves of garlic- minced, ¾ tsp ground cumin- toasted, ¾ tsp ground coriander- toasted, ¾ tsp smoked paprika, ½ tsp chilli flakes, juice of ½ lemon, 3 tsp chickpea flour, 1 tbsp gluten free breadcrumbs, 1 tbsp chopped coriander, salt and pepper to taste. Extra chickpea flour and gluten-free breadcrumbs for pané. Oil for deep frying, and cooking.
Steam or wilt the spinach in a pan, and then squeeze to drain out excess liquid, chill and then chop roughly. Heat a medium frying pan and add a couple of tablespoons of oil, then add the onion and garlic and sweat until soft. In a large bowl mash the chickpeas roughly with potato masher, keeping some texture. Add the onions and garlic to the chickpeas and the remaining ingredients, mix until the mixture holds together, add more chickpea flour if needed. Create 100g balls, and then press into a metal ring to shape. Get three bowls, place some gluten free breadcrumbs in one, a little chickpea flour in one, and chickpea flour and a little water (to a double cream consistency) mixed together (slurry) in the remaining bowl. First coat the croquettes in the chickpea flour (dust off excess), then in the slurry, then in the gluten-free crumb. Deep fry for 5 mins at 170 deg cel, or until piping hot.
For the salad: 50g carrot- grated, 40g fennel- sliced thin, 40g red cabbage- sliced thin, ½ orange- peeled (pith removed and cut into small pieces), 3g mint- picked, 5g parsley picked, extra virgin olive oil, lemon juice, salt and pepper.
Add the carrot, fennel cabbage, orange, mint, and parsley to a bowl add a drizzle of extra virgin olive oil, squeeze of lemon juice and lightly season with salt and pepper just before serving.
For the tahini: 70g tahini, ½ clove of crushed garlic, pinch of salt, juice of a ½ lemon, 60ml water.Place the tahini, salt and garlic in a bowl. Add half of the water, then add lemon juice and salt to taste, and mix through. Add more water, if necessary, until it gets to a creamy texture.