Ayurvedic eating doesn’t have to be just dal and rice. Fritters are a fun and versatile way to work in seasonal vegetables and spices into a dish without the texture of a porridge.
Spring Pea and Mung Bean Fritters [Vegan]
For the Fritters:
- 1/2 cup mung flour or chickpea flour, plus 2 tablespoons
- 3 cups fresh or frozen spring peas, shelled
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 4 spring onions, trimmed and finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1–2 teaspoons sunflower oil, for frying
- Fresh greens, for garnish
For the Herbed Yogurt Sauce:
- 1/2 cup plain organic coconut yogurt
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon ground coriander
- 1/6 teaspoon salt
For the Fritters:
- Bring water to a boil in a medium pot and blanch the peas for 3–4 minutes. Drain the peas through a sieve and pat off the excess water.
- Set aside 1 cup of peas and transfer the rest to a food processor. Add the remaining ingredients.
- Pulse a few times until mixture breaks down into a thick paste. Pulse again to incorporate the remaining cup of peas to add texture. If the mixture is too wet, add in additional flour 1 spoonful at a time.
- Use an ice cream scoop to portion out the patties. With wet hands, shape into balls about 2 inches wide, then flatten into 3/4-inch-thick disks.
- In a well-seasoned skillet, heat 1 teaspoon of sunflower oil on medium heat, just below smoking.
- Fry the fritters for 2–3 minutes on each side, until they are golden and crispy; use a greased spatula to flip the fritters. Cook just 1–2 at a time to avoid overcrowding in the pan.
- Place on a plate lined with a paper towel to absorb the oil. Serve hot with fresh greens and spoonful of the yogurt sauce.
For the Herbed Yogurt:
- Combine all ingredients in a bowl. Mix until well combined. Taste and adjust flavors as desired.
To make the mung flour, blend 1 cup of whole green mung beans in a dry high-speed blender or home grain mill. Store the flour in an airtight jar in your pantry for up to a month until ready to use. Chickpea flour makes an easy store-bought alternative to mung flour.