These Chickpea burgers are protein packed, yet so simple to make. They are great for those that have a lot of allergens and have a little kick from the cayenne. This recipe makes 5-6 patties.
- 1 15 oz. (1 1/2c) chickpeas
- 1/2 c parsley
- 1/4 c portabella mushrooms
- 1/3 c quinoa (measured dry) then soaked
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/4 tsp cayenne
- pinch of black pepper
Combine all of the ingredients into a food processor. Process until well blended.
Line a baking sheet with parchment paper or a silicone mat.
Form the chickpea mixture into patties.
Chill the patties for 30-60 minutes. This will help them to firm up.
Preheat the oven to 350 degrees.
Bake in the oven for 10 minutes. Flip the burgers over and bake for another 10 minutes.
Serve with your favorite sauce. Creamy Citrus & Cilantro Sauce/Dressing would be a good choice.
This bowl is a mashup of a greek salad and falafels. I had made a batch of Easy Falafels GF/Vegan. I did not want to serve them the same way, so I did a mashup – Greek salad meets falafels – YUM! It took just minutes to assemble because the Easy Falafels GF/Vegan were already made.
It makes meal planning and assembling easy when you batch cook. Double up on the Easy Falafels and you can make a variety of different meals.
Assemble salad, beginning with the greens as the base. Continue to layer with the ingredients. Drizzle the Creamy Citrus Cilantro Sauce/Dressing.
Serve. Eat. Enjoy.
This Creamy Citrus & Cilantro Sauce/Dressing gets its creaminess from cannellini beans and soaked cashews.The brightness comes from the lemon and lime and the earthiness is from the cilantro.
This sauce is a twist on my Creamy Cannellini Sauce. It is a versatile and completely delicious sauce/dressing. I paired it with my Easy Falafels for the picture – YUM!
Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.
Serve. Eat. Enjoy.