YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Chickpea Patties with Quinoa Tabbouleh and Tahini Drizzle
Pan-seared lentil and chickpea cakes served over a zesty quinoa and herb salad, finished with a creamy, toasted tahini drizzle.
INGREDIENTS
0.5 cup Cooked Lentils
0.5 cup Cooked Chickpeas
1 Large Egg
0.25 cup Almond Flour
1.66 tablespoons Olive Oil
0.75 cup Cooked Quinoa
1.5 tablespoons Tahini
1 cup chopped Parsley, Cucumber, and Tomato
2 tablespoons Lemon Juice and Garlic
PREPARATION
Roughly mash the cooked lentils and chickpeas in a large bowl with a fork until chunky but cohesive.
Stir in the egg, almond flour, and a pinch of cumin and salt until a thick dough forms.
Shape the mixture into four even patties and set aside.
Heat one tablespoon of the olive oil in a large skillet over medium heat and sear the patties for 4-5 minutes per side until golden and crisp.
In a medium bowl, toss the cooked quinoa with the chopped parsley, cucumber, and tomato.
Whisk the remaining olive oil and half of the lemon juice together, then pour over the quinoa salad and toss to combine.
In a small jar, whisk the tahini with the remaining lemon juice and a splash of warm water until it reaches a smooth, pourable consistency.
Serve the crispy patties over the quinoa tabbouleh and finish with a generous drizzle of the tahini sauce.