NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Lentils

1/3 cup Canned Chickpeas

5 tbsp Nutritional Yeast

2 cups Broccoli Florets

2 tbsp Red Onion

1 clove Garlic

PREPARATION

• 1

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

• 2

  Toss broccoli florets with a splash of water or a light oil spray and spread them on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are charred and the stems are tender.

• 4

  In a large bowl, combine the cooked lentils and drained chickpeas, then mash them with a fork until mostly smooth but with some texture remaining.

• 5

  Fold in the nutritional yeast, finely diced red onion, minced garlic, cumin, salt, and pepper until a thick dough forms.

• 6

  Shape the mixture into four equal-sized patties, pressing firmly so they hold their shape.

• 7

  Heat a non-stick skillet over medium heat and cook the patties for about 5 minutes per side until a deep golden crust forms.

• 8

  Plate the crispy patties alongside the roasted broccoli and finish with a squeeze of fresh lemon juice.