Moroccan Spiced Power Patty
Moroccan Spiced Power Patty
3-4, 1-2 patties to serve
Ingredients
The Patty
- white quinoa, 1 cup cooked & cooled
- chickpeas, 1 15 oz can drained & rinsed
- sliced almonds, ½ cup chopped
- olive oil, 1 tbsp
- fresh garlic, 1-2 cloves roughly chopped
- coconut sugar, 1-2 tbsp
- 1 tsp each: cumin, cinnamon, ginger
- paprika, ¼ - ½ tsp or more(depending on how much spice you like)
- cayenne, ¼ - ½ tsp or more(depending on how much spice you like)
- clove, ¼ tsp
- salt & pepper, to taste
- handful of chopped parsley
Tahini Yogurt Sauce
- yogurt, ½ cup (plain greek or coconut)
- tahini, 2 tbsp
- garlic powder, 1 tsp
- lemon juice, from ½ lemon
- water, 1–2 tbsp to thin
- salt, to taste
- mint, finely chopped (optional)
Directions
Cook quinoa according to package instruction, set aside and let cool. Move on to prep the rest of the patty mix.
- Preheat oven to 375°.
Prep ingredients and toss into a food processor or blender. Process/blend and make sure patty ingredients are well-packed. If mix seems wet or not thickened enough, add more cashews, or you can add a tablespoon or 2 of flour.
Prep a baking sheet. To make the patties, scoop a small handful of the mix out and shape into a patty, rolling into a ball first, then flattening.
Spread the patties evenly on your baking sheet and enter into the oven to bake for 10 minutes. Flip the patties, and bake for an additional 10 minutes, until golden and crisp.
While patties bake, make tahini yogurt sauce. Add all ingredients to a small bowl and whisk vigorously, taste test to adjust.
- Serve as a burger, a sandwich, or as a topping to a salad or bowl.