Curried Chickpea and Lentil Patties

Ingredients:

1 teaspoon coconut oil
1/2 large onion, chopped
2 cloves garlic, minced
2 cups carrot, grated
1/2 cup cashews
1-1/2 cup chickpeas
2 cups lentils
1 tablespoon curry powder
1 teaspoon masala powder
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon salt
1/2 cup brown rice, dry
1 cup panko
1 teaspoon fennel seeds
vegetable stock

Cook the brown rice. Pour into food processor along with the chickpeas, lentils, and cashews.

Cook onion and garlic in the oil. Add carrot and cook until soft. Add to the food processor.

Add curry powder, masala powder, mustard seeds, turmeric, and salt to the food processor. Process until doughy consistency form, adding vegetable stock to soften.

Transfer mixture to bowl and stir in panko and fennel seeds. Cook in a frying pan with a little bit of oil.

Serve on a toasted bun with spinach, mango, and basil.

Chickpea Quinoa Pineapple Burgers

Ingredients:

1-1/2 cup chickpeas
1/2 cup coconut milk
1 teaspoon curry powder
1 teaspoon garam masala
1 clove garlic
1 teaspoon salt
1/4 cup green onion, sliced thinly
1/2 cup quinoa, cooked
2/3 cup panko
1/2 inch fresh pineapple slices
lettuce
whole wheat buns

In a food processor, combine chickpeas, coconut milk, curry powder, garam masala, garlic, and salt. Transfer mixture to a bowl and stir in onion, panko, and quinoa. Shape mixture into 4 patties.

Heat 1/2 teaspoon sesame oil in a frying pan and cook patties on each side until golden brown. Grill the pineapple slices until golden.

To assemble place lettuce on wheat bun. Top with a slice of pineapple, a patty, and red onions. Serve with a side of sweet potato fries.