Ingredients

• 1 1/2 cups pre-cooked Organic Tricolor Quinoa cook according to package instructions
• 15 oz organic Chickpeas drained and rinsed
• 1/4 cup Fresh Parsley
• 1/4 medium White Onion
• 2 cloves Garlic peeled and smashed
• 4 Tbsp Gluten Free 1-to-1 Baking 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 Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Sea Salt
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder

• 1/2 cup Greek Yogurt
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 1 tsp Garlic Powder
• Lemon Zest from 1 lemon
• Juice from 1/2 a lemon

Instructions

1. Put all ingredients into a food processor (except for the quinoa) and process until smooth.
2. Turn the mixture into a large bowl and add the quinoa. Blend well until quinoa and chickpea mix are fully incorporated.
3. 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.
4. Fry on each side on medium heat for about 3-4 minutes (or until golden brown).

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

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