Cauliflower & Chickpea Fritters

Cauliflower & Chickpea Fritters with Fatalii-Mint Yogurt Dip

Recipe by the Clif Family Culinary Team   INGREDIENTS: Fritters 1 can (15 oz) chickpeas, drained ½ head of cauliflower ½ cup chickpea flour 2 tsp cumin 1 Tbsp salt 1 tsp garlic powder 1 tsp ground ginger 2 tsp Burlap and Barrel Black Urfa Chili Powder 2 large eggs 1 tsp baking powder 1 bunch fresh chopped cilantro 1 large onion, finely sliced 1 qt vegetable oil Fatalli-Mint Yogurt 1 cup yogurt 1 Tbsp Clif Family Organic Fatalli Hot Sauce 1 Tbsp lemon juice 2 tsp salt ¼ cup finely chopped mint   DIRECTIONS: In a large Dutch oven or heavy-duty pot, bring vegetable oil to 350° F using a candy thermometer to monitor. While oil is heating, combine all ingredients in a food processor. Using a 1.5 oz ice cream scoop, spoon cauliflower/chickpea batter and carefully release into the hot oil. In batches, fry the fritters until golden brown and crispy. Transfer to a wire rack or paper towel to drain. While fritters are frying, in a small bowl, whisk together the ingredients for the dipping sauce. Fold in most of the mint. Transfer to a small serving dish and garnish with remaining chopped mint. Serve warm and with a chilled glass of Clif Family Mendocino Rosé of Grenache.