Gotta love this savory treat

This recipe was inspired by Alicia Silverstone’s recipe for black-eyed pea croquettes in her amazing book, The Kind Diet. I very rarely fry things, since the oil adds so many extra calories, but Alicia made a good argument for it and I made an exception. Here is her take, “Deep-fried food that is cooked properly is not fatty. Most of the oil should drain off.” In any case, I would NOT recommend eating fried foods on a regular basis. So enjoy this delicious, crunchy dish once in a blue moon

Here’s what you need:

• 2 cups dried chick peas (garbanzo beans) soaked overnight
• 2 Tablespoons parsley, chopped
• freshly ground sea salt
• 1 Tablespoon shoyu
• 1 teaspoon ground cumin
• 1 cup Safflower oil  for frying

Dipping sauce:

• 1/2 cup barley malt syrup
• 2 Tablespoons organic dijon mustard

1. Drain the soaked beans and throw into the food processor with parsley, salt, shoyu and cumin. Blend until finely chopped. Form bean-balls by squishing some of the bean mixture in the palm of your hand.
2. Head 1″ of oil in a skilled to 350 degrees. Test the oil by dropping a bit of the bean mixture into the oil — it should bubble furiously and rise to top. The oil should not get so hot that it smokes.
3. Place 4 croquettes at a time in the skillet — cook 4 mins each side. Use a slotted spoon to transfer croquettes to a plate lined with paper towels.
4. To make the dipping sauce, stir together the syrup and mustard.
5. Serve the croquettes while hot along with the dipping sauce.

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