- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 cup finely processed veggies (i.e. spinach, onions & carrots)
- 1/4 cup chickpea flour (or flour of choice)
- 1 t curry powder
- 1/2 t cumin
- 1/2 t cayenne pepper
- 1/2 t garlic powder or 2 t. fresh garlic cloves, minced
- Salt to taste
Step 1: Preheat oven to 375 degrees. Combine all ingredients in a large bowl to form the mixture. (add a dash of water to help incorporate mixture if needed). Form into 6-8 patties.
Step 2: Form into 6-8 patties and place on a baking sheet brushed with grapeseed or coconut oil.
Step 3: Bake until each side is golden brown, flipping after 15 minutes. Cooking times vary based on altitude and ingredients used.
Step 4: Carefully remove patties from pan with a spatula after allowing to cool for a few minutes. Serve with the Fresh Mediterranean salad, in a collard green wrap or as a sandwich with sliced veggies.
Lemon-Tahini Dipping Sauce.
Using a fork, mix the following until emulsified and well-blended. Modify to desired preference:
- T. Olive Oil
- 1 T. Tahini
- 1 T. Water
- Salt & Pepper to Taste
- 2 T. Lemon Juice
Recipe modified from Plant-Based on a Budget
Fresh Mediterranean Salad
- 1 c. chopped cucumber
- 2 c. chopped lettuce (red/green leaf,
- 1 c. diced tomatoes
- Juice of 1 lemon
- 2 T. Flax or olive oil
- 3 T. fresh mint leaves, sliced
- 2 T. diced onion (optional)
- Salt and pepper to taste
Combine all ingredients in a large bowl and toss. Serve and enjoy!