Chickpea Fritters

-Put the following a food processor:

 2 cans garbanzo beans, drained and rinsed

 1-2 garlic cloves, finely minced

 1½ tsp sea salt

 2 tsp fresh parsley, finely chopped

 ¼ tsp ground cumin

 2 TBS flour (any kind will do)

 ½ tsp baking powder

 3 egg whites

-Pulse until just combined, do not over mix.

-Remove the blade and using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper until you have approximately 30 little balls.

-Warm 2 TBS palm or coconut oil in a heavy skillet.

 -One at a time, drop 10 of the chickpea balls into the oil and fry for about 4-5 minutes, don’t turn until they're quite browned on the first side.

 -Flip and cook until golden brown and nice and crisp on the outside.

 -Remove with a slotted spoon onto a paper towel lined plate and keep warm in a 250 degree oven while you repeat the process two more times.

Parsley Basil Sauce

-Heat 3 TBS olive oil in a small sauté pan.

-Add 5 thinly sliced garlic cloves and cook until softened, about 5 minutes.

-Transfer to a food processor.

-Wash and shake spin dry the following:

1 bag of basil

Half a bunch of flat leaf parsley

-Roughly chop it and add it to the food processor along with 1 TBS fresh lemon juice.

-Process until well combined, then leave the motor running and slowly dribble in ½ cup extra virgin olive oil.

-Add salt and pepper to taste then process again.

-The sauce is best fresh, but will keep for up to 3 days.

Parsley and Artichoke Spread

This sauce is incredible on chicken or as a dip with carrots and peas.

-Leaving the rubberband on, swish 1 bunch of flat leaf parsley in some cold water. Shake dry.

-Chop most of the bunch off, leaving the stems behind.

-Add the parsley to the bowl of a food processor or blender along with the following:

The zest of 1 lemon and the juice of half the lemon

2 artichoke hearts

1 big pinch of sea salt and some fresh pepper

Blend until still slightly chunky.