Chickpea fritters, peanut butter, smoked tofu and fermented kale
Creative | Restaurants | Vegan

Chickpea fritters, peanut butter, smoked tofu and fermented kale

Ingredients:

Chickpea fritters, peanut butter, smoked tofu and fermented kale

  • 500 g chickpeas
  • 150 g diced onions
  • 50 ml dende oil
  • Salt and pepper

For the garnish:

  • 200 g smoked tofu
  • 100 g peanut butter
  • 80 g fermented kale

For the fritters:

  1. First soak overnight the chickpeas. The next step will be to drain the water and gently crush them whilst still uncooked. Poach the onions in the dende oil until soft.
  2. Use a strong blender to blend the chickpeas together with the cooked onions, salt and pepper until a paste is obtained. Let it gently ferment inside the fridge for 3 days.
  3. Add the paste into a bowl and whisk it well using a wooden spoon to incorporate some air into the mixture (that will let the elaboration fluffier and lighter on the palate).
  4. Using a frying pan, heat the sunflower oil so we can fry the fritters.
  5. Portion the mix using a spoon and fry it until golden brown. Remove the excess oil by letting the fritters set on a bit of kitchen paper.
  6. Open the in half and fill it with the peanut butter, sauté the smoked tofu dices (1cm x 1cm) and the fermented kale.
Main Course
Creative, Restaurants, Vegan

Method:

Chickpea fritters, peanut butter, smoked tofu and fermented kale

  • 500 g chickpeas
  • 150 g diced onions
  • 50 ml dende oil
  • Salt and pepper

For the garnish:

  • 200 g smoked tofu
  • 100 g peanut butter
  • 80 g fermented kale

For the fritters:

  1. First soak overnight the chickpeas. The next step will be to drain the water and gently crush them whilst still uncooked. Poach the onions in the dende oil until soft.
  2. Use a strong blender to blend the chickpeas together with the cooked onions, salt and pepper until a paste is obtained. Let it gently ferment inside the fridge for 3 days.
  3. Add the paste into a bowl and whisk it well using a wooden spoon to incorporate some air into the mixture (that will let the elaboration fluffier and lighter on the palate).
  4. Using a frying pan, heat the sunflower oil so we can fry the fritters.
  5. Portion the mix using a spoon and fry it until golden brown. Remove the excess oil by letting the fritters set on a bit of kitchen paper.
  6. Open the in half and fill it with the peanut butter, sauté the smoked tofu dices (1cm x 1cm) and the fermented kale.
Main Course
Creative, Restaurants, Vegan

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