Ingredients (makes 4-6 patties)
- 1 small diced onion
- 2 cloves minced garlic
- 1/2 cup diced mushrooms
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1/2 teaspoon cayenne pepper or to taste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup lentils (see step 1 for cooking instructions)
- 1 cup rice or chickpeas (see step 1 for cooking instructions)
- 1/3 cup sunflower seeds or walnuts
- 2 tablespoons ground flax seeds soaked in 5 tablespoons water for 3-5 minutes
- 1 cup chickpea flour for coating patties
- oil for frying
- If using rice or buckwheat, you can cook them in the same pot with the lentils and the spices. Add ingredients with to a large pot and add 4 cups water. Cook for approximately 20 minutes until soft and adjusting water if needed. For cooking dried chickpeas see below.
- In a frying pan heat oil and cook onions and mushrooms until soft. Add garlic and cook another minute.
- In a large bowl mix all ingredients except oil and chickpea flour. In a food processor or using a hand mixer blend all ingredients together. Make patties and roll into chickpea flour.
- Fry in pan for approximately 5 minutes on each side or until heated and browned.
Soaking and Cooking Beans or Peas
*I generally cook extra beans and freeze the remaining. The method below will create approximately 4-5 cups of beans.
Option 1-soaking then boiling (more environmental, slower)
- In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans. Add 6 cups fresh cold water to cleaned beans.
- Let soak for 6-8 hours on counter.
- Rinse beans and place in a large pot. Add 6 cups fresh water to the pot and bring to a boil. Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.
- In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans.
- Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour
- Rinse beans again and add 6 cups fresh water to the pot and bring to a boil. Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.