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Ingredients
  • ½ cup canned artichokes in brine rinsed and drained
  • 1 cup canned chickpeas rinsed and drained
  • 2 tablespoons fresh dill + more to add on top
  • ¾ teaspoon salt divided
  • 1 tablespoon capers
  • 1 teaspoon lemon juice
  • 1 tablespoon crushed nori
  • 3 tablespoons all-purpose flour
  • ½ cup panko flakes
  • 1 pinch turmeric
  • 1 tablespoon canola oil
  • 5 teaspoons vegan mayo
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