Spicy Chickpea Quinoa Patties

INGREDIENTS:
1.5 cups precooked Bob’s Red Mill tri-color (cook according to package instructions)
1 can organic chickpeas (garbanzo beans) – drained and rinsed
1/4 cup fresh parsley
1/4 of a medium white onion
2 cloves of garlic, peeled and smashed
4 TBSP gluten-free flour (or any regular flour will do if you’re not gluten free)
2 TBSP fresh lemon juice
1/4 cup olive oil
1 tsp lemon zest
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1 tsp cayenne pepper
1 tsp garlic powder

DIRECTIONS:
Put all ingredients into a food processor (except for the quinoa) and process until smooth.

Turn the mixture into a large bowl and add the quinoa. Blend well until quinoa and chickpea mix are fully incorporated.

Coat the bottom of a pre-heated pan with a little olive oil and drop spoonfuls of mixture into the pan to create patty shapes.

Fry on each side on medium heat for about 3-4 minutes (or until golden brown).

TO SERVE: They make great snacks as is, or serve them with a side of homemade yogurt dressing (below), fresh cucumbers and fresh tomatoes.

RECIPE FOR YOGURT DRESSING:
1/2 cup greek yogurt
1 tsp salt
1 tsp pepper
1 tsp garlic powder
lemon zest from 1 lemon
juice from 1/2 a lemon

Place all ingredients in a cup and whisk. Then, slowly drizzle water into the mixture until dressing reaches desired consistency.