Crispy Farro-Chickpea Fritters with Saffron Aioli & Roasted Broccolini

Ingredients

• 3/4 cup cooked farro, cooled to room temperature
• 1/2 cup canned chickpeas, drained and mashed lightly
• 1 tablespoon ground flaxseed
• 1/4 teaspoon saffron threads, crushed
• 3 tablespoons vegetable broth, warm
• 1/4 cup raw cashews, soaked 15 minutes
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1 1/2 whole garlic cloves, minced
• 1/4 cup fresh breadcrumbs, panko or vegan variety
• 1 1/2 cups broccolini, trimmed
• 3 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon lemon zest

Instructions

1. 1

   Preheat oven to 425°F. Steep saffron threads in 2 tablespoons warm vegetable broth for 10 minutes.

2. 2

   For aioli: Blend soaked cashews with 3 tablespoons water, 1 tablespoon lemon juice, 1/2 minced garlic clove, and pinch of salt until smooth. Stir in the saffron broth mixture and set aside.