• 1 Cup Red Quinoa, cooked
  • 1/2 Cup Farro, Cooked
  • 4 oz Fava Beans, shelled
  • 28 oz Chickpeas (approx. 4 cans)
  • 2 oz Tahini Paste (pre-made sesame sauce)
  • 2 Tbsp Parsley (fresh, chopped)
  • 2 Tbsp Basil (fresh, chopped)
  • 2 Tbsp Cilantro (fresh, chopped)
  • 2 Tbsp Black Garlic
  • 1 Tsp Espelette (or other chili powder)
  • ½ Tsp Black Pepper, Ground
  • 4 oz Olive Oil
  • 2 Tsp Salt
  • 4 oz Lemon Juice
  • 1 Tsp Ground Cumin
  • 3/4 C A.P. Flour

Cook the quinoa and farro according to the package instructions, set aside to cool. Combine all other ingredients in a food processor and pulse until combined in a thick paste. Transfer to a bowl and fold in the quinoa and farro. Form into evenly sized balls or patties and cool in the refrigerator. Patties can also be frozen by placing on a parchment covered sheetpan, uncovered in the freezer overnight. 

To cook, heat a tablespoon oil in a pan over medium heat and fry until golden. Alternately, cook patties in a 400 F oven for 15 minutes, turning over half-way through the cooking time.