Chickpea fritter patties, roasted root vegetables, and beet cashew spread

Occasionally when we are returning from travel or both have really busy weeks, we will order a box from one of the many meal prep delivery services (our favorite is HelloFresh, if you are interested). This recipe is based off of components from meals we have had in our meal kits combined into a meal we would like. I am not sure I ever would have thought of making chickpea patties or a beet cashew spread if I hadn't done a meal box, but both are delicious and easy to make! We also like to serve it with a little fresh arugula tossed in olive oil and seasoned with salt and pepper. This recipe is also entirely vegan! 

I use Naturally Ella's recipe for chickpea fritter patties. And I based my beet dip on Girl Heart Food's recipe. 

I used canned beets because cooking beets is a pain. If you used canned vegetables, I always recommend looking at the ingredient list and making sure that there isn't an unusual amount of sodium or sugar (!!!?) in them. For this recipe, you also do not want pickled beets. 

INGREDIENTS:

Chickpea Patties:

1. 1.5 cups cooked chickpeas (we buy dried beans in bulk and rehydrate using an instapot - I highly recommend rehydrating just before using or boiling canned for a ~2 minutes to warm if using canned)
2. 1/3 cup minced flat-leaf parsley
3. 1/4 cup scallion whites and greens, chopped 
4. 1 large egg
5. 1/3 cup panko
6. 1 tbsp Ras El Hanout spice (recipe below at beginning)
7. 1 tsp salt
8. oil for frying

Beet Cashew Dip:

• 1/3 lb beets (I used natural canned beets, not pickled, and this was about 3 whole beets for me)
• 1/3 cup unsalted cashews, soaked in water overnight
• 2 tbsp sunflower seeds, soaked in water overnight
• 2-3 tbsp of olive oil 
• 1 tbsp of balsamic vinegar
• 1/4 tsp salt 

Roasted Root Vegetables:

• 2 large carrots
• 1 large parsnip 
• 1/2 tbsp olive oil
• salt and pepper

DIRECTIONS:

Beet Cashew Dip:

1. Soak the cashews and sunflower seeds in water separately overnight
2. In a food processor or blender, blend the cooked beets and blend about 1 minute. They will still be a little chunky. 
3. Add the cashews and sunflower seeds. 
4. Use a spatula to scrape down the sides
5. Add the olive oil and balsamic vinegar and blend until smoother
6. Scrape down the sides
7. Add salt and blend about 2 minutes
8. Refrigerate until ready to use

Roasted Root Vegetables:

1. Pre-heat the oven to 375 F. 
2. Peel and slice the carrots and parsnips into matchsticks.
3. Toss the carrots and parsnips in about 1/2 tbsp olive oil and salt and pepper to taste. 
4. Spread on a baking sheet and bake for 20-30 minutes, tossing halfway through. 

Chickpea Patties (and Ras El Hanout Spice):

1. Make the spice seasoning (1 tsp ground cumin, 1 tsp ground ginger, 1 tsp salt, 3/4 tsp ground black pepper, 1/2 tsp ground cinnamon, 1/2 tsp ground coriander seeds, 1/2 tsp cayenne, 1/2 tsp ground allspice, 1/4 ground cloves)
2. After rehydrating (or heating up) and draining the chickpeas, put them in a large bowl and mash until almost all the chickpeas are broken down. 
3. Stir in the remaining ingredients
4. Heat the oil (1-1.5 tbsp) in a skillet over medium heat. 
5. Divide the chickpea batter into 8 1/2-in thick patties. 
6. Place 3-4 patties in the oil and cook until crisp and golden (4-5 min per side).
7. Repeat with the remaining patties.

Final Assembly!:

1. Spread some of the beet spread on the plate.
2. Place the chickpea patties over the beet spread. Top patties with some minced parsley and/or feta if you desire (not required).
3. Toss arugula or mixed greens (if you want) in some olive oil (and perhaps lemon juice) and salt and pepper. Place a serving on the plate.
4. Place roasted vegetables on the plate. 
5. Keep the beet dip nearby at the table in case you want more!