Savory Red Lentil and Garbanzo Cakes

Ingredients

• 1 1/2 cup split red lentils (3 cups cooked)
• 2 cups cooked garbanzo beans
• 2 teaspoons cumin powder
• 1 teaspoon paprika
• 1 teaspoon berbere spice powder
• 1 1/2 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon black pepper
• 3 Tablespoons chopped fresh parsley (or 1 Tablespoon dried)
• ½ cup chopped red bell pepper
• ½ cup chopped celery
• ½ medium onion, chopped
• 3 cloves garlic, chopped
• 1 cup organic bread crumbs
• 1 cup besan (chickpea) flour
• Olive oil (for wetting hands)

HOW TO MAKE IT:

1. Chop the Veggies:  Chop the celery, onion red bell pepper, parsley and garlic separately and set aside in a large bowl.
2. Cook the Lentils:  Place 1 ½ cups split red lentils in a pot and cover with 2-3 inches of water.  Bring to a boil then turn down to a simmer for about 25 minutes, until soft.  Lightly drain excess water but lentils should not be too dry.  Reserve any excess cooking liquid in case the mixture becomes too firm.
3. Add cooked lentils to the bowl with the veggies.
4. Mash the chickpeas:  Add the chickpeas to the food processor and process until they form a thick paste.  Transfer to large bowl with other ingredients.
5. Stir in the spices:  Mix in spices, breadcrumbs and besan (chickpea) flour and adjust flavors.  If you do not have besan flour, you can also add more breadcrumbs to thicken.  If mixture is too firm, add some of the lentil cooking water.
6. Form the Cakes: The mixture should be thick enough to form patties.  If too thin, add more bread crumbs and/or besan flout.  Using oiled hands, form into 3-4” patties about ½” thick and place on parchment paper.
7. Bake the Cakes:  Bake in 350 degree oven for 15 minutes, turn and bake another 15 minutes.
8. Serve immediately with sauce or chutney of your choice or just a squeeze of lime.