Sprouted chickpeas and sesame seeds never looked so good! This recipe provides you with a rich amount of protein, fiber and healthy fats. Served on a bed of broccoli sprouts along with the vegetables of your choice.
Ingredients
Patties:
1 cup chickpeas, dry*
1 onion, chopped
3-4 garlic cloves, minced
1/4 cup fresh chopped parsley
1/3 cup of water
1-2 Tbsp sunflower oil (optional)
1 tsp ground cumin
corn semolina
black pepper and salt, to taste
Tahini parsley sauce:
½ cup almond milk
2 Tbsp tahini or 6 Tbsp soaked sesame seeds
1/3 cup fresh chopped parsley
1 tbsp lemon juice
salt, to taste
Preparation:
*Refer to the user guide that came with your Markito Nutrition kit to sprout the chickpeas for approximately 2 days. Once sprouted you may steam them for 5-7 minutes- steaming is optional.
Note: If you decide to leave them raw, you may need to add more water while blending for a good consistency. If you do steam the chickpeas, keep the water so that you can use it later in the recipe for added flavor.
In a frying pan, add the chopped onion, garlic, cumin and oil (or an equal amount of water) and cook for about 5 minutes or until softened. Wait until the last minute to add the fresh parsley and toss.
Transfer the ingredients from the pan to a blender. Add the chickpeas, 1/3 cup of water and salt and pepper. Blend until smooth. You may need to add more water as you blend (the same water used to steam the chickpeas) so that all the ingredients are properly mixed. Do not let it become liquid- the mixture should remain thick. When done mixing transfer into a large bowl.
Sprinkle some corn semolina onto a flat surface to help form the patties and prevent them from sticking. Using your hands, form ½ inch thick patties while rolling them in the semolina. Place the formed patties in the same pan where you previously fried the onions. You may add a little more oil or water. Cook each side for just 2 minutes on medium heat, or until golden. 
You may serve them on a bed of sprouts (such as broccoli sprouts as shown on the picture) along with tomatoes, cucumbers and any other vegetables of your choice.
For the tahini sauce, simply put all the ingredients in a mixer and blend until smooth.
Sauce alternatives: mustard, salsa.
Note: This recipe can also be done with our bean mix instead of chickpeas, as shown in the last photo below with the green salad and the mustard garnish.
Makes 3-4 servings.
Bon Appétit!
Marc & Christine
