Simple recipes including Healthy Chickpea Fritters with Warm Vegetable Salad | Vegan, Gluten-Free. Served with cilantro aioli and ready in about 45 minutes! Makes 2 large servings.
Put the chickpeas, chopped cilantro, minced onion, salt and pepper in a food processor or blender, and pulse until you get a somewhat smooth texture. You might need to scrape the sides of the blender a few times and mix things around. OR mash everything using a potato masher.
In the same large pan over medium heat, sauté the vegetables (there should be enough oil left), starting with the Brussel sprouts for a minute or two, then add the red cabbage for a few minutes.
Add the rest of the vegetables, and sauté for about 6 more minutes. Don't overcook the veggies.
The chickpea fritters and cilantro can be made 2 days ahead of time and kept in the fridge in airtight containers.