Baked Arabic Veggie Bean Patties
These whole-food, plant-based patties are rich in fiber and healthy plant proteins. They are healthy plant-based, and oil-free.
Ingredients
- 1 cup (110 g) red lentils, soaked
- 1 cup (120 g) buckwheat, soaked
- 1 cup (130 g) chickpeas, soaked
- 1 large carrot
- 1 onion
- 2 tbsp Rass el hanout
- 3 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp cumin
- 2 cloves garlic, or 1 tsp garlic powder
- salt to taste
- 3 tbsp ground flax seed
- 1½ cup water
Instructions
- Preheat the oven to 400°F ( 200°C).
- Soak the lentils, buckwheat, and chickpeas overnight.
- Place the carrot and onion in a food processor and pulse until finely chopped. Put in a large bowl.
- Put the chickpeas, red lentils and buckwheat with a half cup of water in the food processor until chopped.
- Mix everything in the bowl together with the spices (Rass el hanout, nutritional yeast, turmeric, cumin, garlic, salt), ground flax seeds and water. Stir well.
- Take a full tablespoon of the mixture and shape into patties.
- Line a baking sheet or two with parchment paper and place the patties.
- Bake for 30 min.
- Serve with our super easy, 5- minute Creamy Walnut & Cashew Sauce.
Notes
- If the mixture is too loose to form the patties, add more water and ground flax seeds. This combination sticks everything well.
Tried this recipe?Let us know how it was!
