INGREDIENTS: 1.5 cups precooked Bob’s Red Mill tri-color (cook according to package instructions) 1 can organic chickpeas (garbanzo beans) – drained and rinsed 1/4 cup fresh parsley 1/4 of a medium white onion 2 cloves of garlic, peeled and smashed 4 TBSP gluten-free flour (or any regular flour will do if you’re not gluten free) 2 TBSP fresh lemon juice 1/4 cup olive oil 1 tsp lemon zest 1 tsp cumin 1 tsp coriander 1 tsp sea salt 1 tsp cayenne pepper 1 tsp garlic powder DIRECTIONS: Put all ingredients into a food processor (except for the quinoa) and process until smooth. Turn the mixture into a large bowl and add the quinoa. Blend well until quinoa and chickpea mix are fully incorporated. Coat the bottom of a pre-heated pan with a little olive oil and drop spoonfuls of mixture into the pan to create patty shapes. Fry on each side on medium heat for about 3-4 minutes (or until golden brown). TO SERVE: They make great snacks as is, or serve them with a side of homemade yogurt dressing (below), fresh cucumbers and fresh tomatoes. RECIPE FOR YOGURT DRESSING: 1/2 cup greek yogurt 1 tsp salt 1 tsp pepper 1 tsp garlic powder lemon zest from 1 lemon juice from 1/2 a lemon Place all ingredients in a cup and whisk. Then, slowly drizzle water into the mixture until dressing reaches desired consistency.
by Bob's Red Mill via Endless Supplies Store - Brands
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