NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas

4 tbsp Nutritional Yeast

1 tbsp Hemp Hearts

1 tbsp Chickpea Flour

1.5 cups Broccoli Florets

2 tsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

0.5 tsp Ground Cumin

0.25 tsp Sea Salt

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.

• 3

  Stir in the nutritional yeast, hemp hearts, chickpea flour, minced garlic, cumin, and sea salt until a thick dough forms.

• 4

  Divide the mixture into four equal portions and shape them into firm, flat patties.

• 5

  Place the patties on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they are golden and firm.

• 6

  While the patties bake, steam the broccoli florets over boiling water for 5-7 minutes until they are bright green and tender-crisp.

• 7

  In a small ramekin, whisk together the tahini and lemon juice with a splash of warm water to create a smooth, pourable sauce.

• 8

  Plate the crispy patties alongside the steamed broccoli and finish the dish with a generous tahini drizzle.