Medium | Servings: 8 | Ready In: 60 minutes | Yield: 24 samosas These gluten-free chickpea and potato cakes take a flavor trip with Indian curry spices. This healthy, fat-free vegan is loaded with fiber and protein. Serve with Dill Avocado Dip for your next dinner party…they’re sweet, spicy, and highly addictive. Ingredients 2 cups Yukon potatoes (about 3 large potatoes) 2 cups cauliflower (florets and stalk) 1 (15-ounce) can chickpeas 1 tablespoon curry powder 1/4 cup dried apricots 1/4 cup brown rice flour 1/2 tsp salt 1/2 cup frozen peas 2 tablespoon fresh chopped cilantro How it’s Done: Preheat your oven to 350 F. To make Indian Curry Samosa mixture: Wash the potatoes and cauliflower. Cut into large pieces. You want about 2 cups of each: cauliflower and potatoes. You want equal portions of each. Combine the cauliflower, potato, and curry powder in a pan. Add about 1/2 cup water, enough to cover the bottom of the pan. Cover and bring to a boil. Reduce to a simmer. Drain and rinse chickpeas. Add the chickpeas to the potato-cauliflower mixture. Cover and continue to cook, over medium heat. Cook until potatoes are falling apart. Chop the apricots. Once the potatoes are falling apart, remove the lid. Add the brown rice flour and chopped apricots to the potato cauliflower mixture. Cook until mixture is very dry and all of the flour has been absorbed, about 1-2 minutes. Transfer cooked mixture to a blender or food processor. Puree until smooth. Transfer pureed potato mixture