Crispy Farro-Chickpea Fritters with Saffron Aioli & Roasted Broccolini
Prep 20 min · Cook 25 min · Serves 1 · medium
Golden, crispy Italian-inspired risotto cakes studded with chickpeas and fragrant saffron farro, served alongside garlicky roasted broccolini and a silky saffron-infused cashew aioli. A sophisticated dinner that's both comforting and restaurant-quality.
Ingredients
- 0.75 cup cooked farro, cooled to room temperature
- 0.5 cup canned chickpeas, drained and mashed lightly
- 1 tablespoon ground flaxseed
- 0.25 teaspoon saffron threads, crushed
- 3 tablespoons vegetable broth, warm
- 0.25 cup raw cashews, soaked 15 minutes
- 1.5 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1.5 whole garlic cloves, minced
- 0.25 cup fresh breadcrumbs, panko or vegan variety
- 1.5 cups broccolini, trimmed
- 3 tablespoons extra virgin olive oil, divided
- 0.5 teaspoon sea salt, divided
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