Savoury Chickpea Cakes With Lemon Garlic Aioli And Arugula Fennel Salad

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Ingredients for 2 servings

1 tbsp Earth Balance buttery stick

1 tbsp olive oil

1/2 cup onion, minced

1/4 cup red pepper, minced

2 cloves garlic, minced

1 tbsp nutritional yeast

1 tbsp flat leaf parsley, finely chopped

1/4 cup bread crumbs, finely chopped

1/4 cup cashew cream

1 tbsp tomato paste

14 oz. can chickpeas, drained and mashed

chickpea flour, salt, pepper mixture for dusting

fresh cracked sea salt and black pepper to taste

enough canola oil to coast the bottom of the pan to 1/4 inch

3 tbsp white balsamic vinegar

1/4 cup red onion, in fine rings

1/2 cup fennel bulb, shaved

1/4 cup flat leaf parsley, coarsely chopped

2 cups baby arugula

1/2 cup, cherry tomatoes, quartered

1/4 cup of veganaise

1 tbsp lemon zest

1 tbsp lemon juice

2 cloves garlic, finely minced

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