Cooked - Cabbage With Chickpeas - New Recipe

Grate 10oz | 300g | ½ head of cabbage.Slice 1 onion.Mix 5 ounces | 140g | 1 cup of chickpea flour, 2oz | 40g | ¼ cup of rice flour, and 1 teaspoon of baking powder. Sift the flours.Add 2 tablespoons of oil and 2 ounces | 60 ml | ¼ cup of sparkling water. Whisk until smooth and lump-free.Add the grated cabbage and sliced onion.Season with 2 tablespoons of mild curry powder, 1 teaspoon of garlic powder, 1 teaspoon of chili flakes, and salt to taste. Mix well and let rest for 5 minutes.To make a delicious dipping sauce (optional but highly recommended), add 2 oz | 50g | 1 cup of coriander, 2 ounces | 70g | ½ cup of roasted cashews, ½ teaspoon of sugar, 2 tablespoons of lemon juice, and 3 ounces | 100 ml | ½ cup of water to a blender or food processor. Season with salt.Grease a baking sheet with oil.Bake in a preheated oven at 425F | 220°C for 20 minutes. For a crispier crust, broil for the last minute of cooking.Alternatively, you can fry them in a pan over medium heat. Heat oil in a skillet over medium-high heat. Fry for about 3 minutes or until the bottom starts to become crispy. Flip and cook the other side for about 3 minutes or until golden and crispy.Remove from the oven, flip the cooked cabbage fritters, and bake for another 10 minutes.Serve with the delicious sauce I shared in the video or a dipping sauce of your choice.