Black-Eyed Pea Fritters and Roasted Cauliflower Pita Sandwich

Roasted Cauliflower
1 clove garlic
zest and juice of 1/2 lemon
1/2 tsp Kosher salt
freshly cracked pepper (to taste)
2-3 tbsp extra-virgin olive oil
I whole head cauliflower

Fritters
1/4 cup cilantro leaves
1/4 cup mint leaves
2 red chilies
1 lemon
1 1/2 cup cooked black-eyed peas
1/2 cup cooked black beans
1 tsp ground cumin seed
1-2 tbsp flour, optional (use when mixture is too wet)
unrefined sea salt, to taste
freshly ground black pepper

Yogurt Dressing
1 clove garlic
1/2 lemon
1/2 cup plain yogurt
1/2 tsp ground fennel
1/2 tsp ground coriander
1/2 tsp ground cumin
cayenne pepper, to taste
unrefined sea salt, to taste
freshly ground black pepper, to taste

coconut oil or grapeseed oil (for frying)

To serve:
salad greens
pita bread
mint leaves
cilantro

Roasting the Cauliflower

To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil and then set aside, while you prepare the cauliflower.
To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss.

To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes, until it's almost cooked through.

Preparing the Fritters

To prepare the fritters, remove the leaves from the stems of cilantro and mint. Next, deseed the red chili and slice, then zest the lemon. Next, combine the black-eyed peas, black beans, cilantro and mint leaves, red chili and lime zest in a food processor and process until the mixture is finely chopped. Add the flour (if needed) and season with salt and black pepper. Taste the mixture and add more seasoning if necessary.

Preparing the Dressing

To prepare the dressing, mince the garlic and juice the lemon juice. In a bowl, combine the yogurt, spices, minced garlic and lemon juice. Season with salt and black pepper to taste. Set aside.

Frying the Fritters

To shape the fritters, scoop up a small amount of the black-eyed bean mixture and shape them into balls or quenelles and place them on a parchment-lined plate. Then, cover a plate with paper napkins.

Heat a large wok over medium high heat and pour in the oil till it's about 5 to 7cm deep. Heat the oil until a a piece of potato starts to sizzle and floats to the top. You can also try dipping a chopstick in the middle and look for the the quick bubbles below.

When the oil is nice and hot, lower the shaped bean mixture into the hot oil with a slotted spoon and fry until they are golden brown. Transfer them onto the paper napkin-lined plate (I use a rack). Fry them in batches to avoid lowering the temperature of the oil.

Assembling the Dish

To assemble the dish, toast the pita bread in the oven until hot, then cut them in half to make pockets. Then, fill each pocket with salad greens, herbs, roasted cauliflower and the fritters. Serve with spiced yogurt. This is also great serve with a bowl of cauliflower soup.

Notes:

Lacto-Ovo Vegan
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