Dish: 3-4

Cooking Time: 25 minutes

Deliciously-seared Mediterranean Vegetables, roughly chopped and refined with characteristic ingredients from popular mediterranean cuisine.

Ingredients

• 1 15oz can of chickpeas, drained.
• 1 cup cooked farro (I use a pre-cooked farro/rice blend by Village Harvest, but whatever hearty grain you have on hand should work fine).
• 1 garlic clove, chopped.
• 1 tablespoon tahini.
• 1 rounded tablespoon nutritional yeast.
• 1/2 tablespoon egg replacer powder or corn starch.
• 1/2 teaspoon ground cumin.
• 1/2 teaspoon paprika.
• 1/2 teaspoon oregano.
• Salt, to taste (amount varies depending on whether you’re canned chickpeas are salted – I used about 1/4 of a teaspoon).
• 1/4 cup roasted, salted pumpkin seeds.
• Del Molcajete Hot sauce, to taste.

Preparation

• Place everything except for the pumpkin seeds into the food processor and pulse until combined, but still chunky.

• Add pumpkin seeds and pulse a little bit more. I personally prefer most of the seeds to remain intact, so one or two quick blitzes does the trick for me.

• Divide mixture into four equal pieces and shape into patties. If desired you can cover and transfer to the refrigerator to cook later.

• Heat a small amount of olive oil or cooking spray in a nonstick skillet and sear your patties on each side.



• Serve on toasted bun with Del Molcajete Hot sauce, tomato olive Relish topping, pesto spread, greens, and if you’re not vegan, melted cheese (I used a blend of havarti and feta).