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Lentil Patties with Lemon Tahini Dip [Vegan]
Ingredients
  • subheading: For the Lentil Patties:
  • 2 cups dry red lentils, rinsed & soaked overnight
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ½ tablespoon chickpea flour
  • 1 teaspoon coriander
  • 2 tablespoon Italian seasoning, bought or homemade
  • Sea salt & pepper to taste
  • 4 to 5 tablespoon olive oil for frying
  • subheading: For the Lemon Tahini Dip:
  • ⅓ cup runny tahini
  • 4 tablespoon lemon juice
  • 1 to 2 cloves garlic
  • Sea salt, to taste
  • Water, to thin
  • Garnishes, optional
  • Fresh parsley, minced
  • Squeeze of lemon
Steps
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