Gluten-Free Roast-Inspired Plate with Baked Veggies and Chickpea Cakes

For the Chickpea Cutlets (Protein Alternative)

• 1 ½ cups cooked chickpeas (or canned, drained)
• ¼ cup gluten-free oats
• 2 tbsp olive oil
• 1 tbsp tahini or sunflower seed butter (optional)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 tbsp lemon juice

For the Mini Yorkshire-style Puddings

• ¾ cup chickpea flour (besan)
• ¾ cup water
• ½ tsp salt
• ½ tsp baking powder
• 2 tbsp olive oil (plus more for muffin tins)

For the Sides

• 2 medium white potatoes, boiled and lightly salted
• 1 cup mixed vegetables (peas, carrots, broccoli), steamed
• 1 cup gluten-free fries, oven-baked
• ½ cup baked beans (check label for soy-free, dairy-free)
• 1 tsp parsley (optional, for garnish)