The fabulous ingredients about these patties is still the chopped medjool dates, which makes them surprisingly sweet with the smokey-ness of cumin and mexican oregano in the background. I like vegan dishes spicy, so I added some Sriracha to the mixture. Herbs like thyme would be great, too.
- 1/2 cup dried lentils (red, green or beluga, or all of them)
- 1/4 cup dried chickpeas
- 1 bay leaves
- 1 garlic clove
- 2 cups water (as soaking liquid)
- 1/2 cup breadcrumbs
- 2 flax eggs or 2 eggwhites (flax egg: 1 TB ground linseeds, 2 TB water, mixing and waiting for 5 min for them to gel)
- 1 ts cumin
- 1/2 ts sweet paprika
- 1 ts mexican oregano
- 4 TB Trader Joes red pepper spread
- 1 TB hot sauce (Sriracha, optional)
- salt, pepper to taste
- 5 medjool dates, chopped
Drain the lentils and chickpeas, remove the bay leaf, keep the garlic clove, and pulse the mixture coarsely in a food processor. The mixture should keep a lot of texture and not be too smooth.
In a mixing bowl, mix the chopped lentils and chickpeas with the remaining ingredients. Mix well. Heat a pan with some olive oil so that the patties won’t stick. Form little patties (I got about 25 small patties from the mixture) and fry on medium heat, about 10min on the first side, and 4 min on the second side. You want to leave them in the pan (or griddle) longer at first so that they stay intact when you turn them over. Serve!