1 cup cashews soaked for 2-4 hours
Juice from 2 lemons
2 tablespoons tahini
2 garlic cloves
2 tablespoons hemp seeds
7 tablespoons water (give or take)
1 cucumber, diced
1 tablespoon fresh dill, chopped
1 tablespoon parsley, chopped
½ tablespoon mint (optional)
Salt and pepper to taste
In a food processor place the cashews, lemon juice, tahini, garlic cloves, hemo seeds, water, salt/pepper, and run until smooth and creamy.
Remove and place in a large mixing bowl.
Add all the other ingredients, diced cucumbers, dill, parsley, mint, and more salt/pepper to taste.
MiDDLE EASTERN CHiCKPEA BURGERS
1 15-ounce can chickpeas, drained, rinsed, and spritzed with lemon juice
½ teaspoon salt
½ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 ½ cups cooked brown basmati rice
3 tablespoons diced red pepper
¼ cup loosely packed minced flat-leaf parsley
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Combine the chickpeas, salt, spices, oil, and lemon juice in a food processor and blend until smooth. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
Moisten your hands to keep the mixture from sticking, then shape the mixture into patties.
Place the chickpea burgers on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they start to cool; serve burgers while still warm.