Find the perfect balance of healthy and delicious with these hormone-balancing chickpea fritter and kimchi cabbage wraps.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the chickpea fritters
400 g cooked chickpeas (±½ cup dried)
¾ cup chickpea flour
1 egg, whisked
Pinch cayenne pepper
Salt and black pepper
Vegetable oil, to fry
For the quick kimchi
1 tsp salt
1 cup boiling water
1 cup shredded cabbage
1 onion, peeled and finely chopped
1 garlic clove , peeled and grated
½ tbsp peeled and grated ginger
2 tsp sugar
2 tsp sesame seeds
1 tsp chilli flakes
1 tsp sriracha
1 tsp soy sauce
To serve
12 cabbage leaves

METHOD
For the chickpea fritters
1. In a bowl, roughly mash the chickpeas with a fork. Mix in the remaining ingredients (except the oil).
2. Heat 1 cm oil in a pan and fry spoonfuls of chickpea batter for a few minutes on each side, until golden brown.
For the quick kimchi
1. Dissolve the salt in the water. Submerge the cabbage and leave for 10 minutes. Turn over, then leave for a further 5 minutes. Rinse thoroughly.
2. Whisk together remaining ingredients. Add the cabbage, then leave for 30 minutes.
To serve
1. Fold a cabbage leaf in your hand like a taco shell. Fill the cabbage wraps with kimchi and chickpea fritters.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Serve your chickpea fritter and kimchi cabbage wraps with these yummy sweet potato fries and smoky mayo.

The post Chickpea fritter & kimchi cabbage wraps appeared first on MyKitchen.

It’s an Italian fiesta! Chickpea fritters, or panelle, are a popular Sicilian street dish that are often eaten sandwiched between slices of bread, or on their own with olive oil and balsamic vinegar.

SERVES 8 // COOKING TIME 20 min, plus cooling time

INGREDIENTS
Salt and black pepper
1¼ L water
4 cups chickpea flour
Handful parsley, chopped
2 tbsp coarse salt
Vegetable oil, to shallow-fry

METHOD
1. Line a deep baking tray.
2. Add a pinch of salt to the water and heat until boiling. Remove from the stove and gradually stir in the chickpea flour. Return to the stove and cook for 15 minutes, stirring continuously with a wooden spoon. The batter will give off a nutty aroma and come away from the sides of the pot when it is done. Season.
3. Pour batter into the baking tray, smooth the top and cover with cling film. Allow to cool completely before cutting it into squares.
4. Mix parsley and salt, until the salt is evenly flecked with green.
5. Heat the oil in a pan and fry the panelle until crisp, about 5 minutes.
6. Serve hot with parsley salt, olive oil and balsamic vinegar.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sicilina panelle (chickpea fritters) from Italy appeared first on MyKitchen.