Lentils are simply packed with fiber and folate, which makes them a perfect add-in for creating your detox snack. The dietary fiber in lentils comes in both soluble and insoluble versions, assuring that your body gets a good cleanse and the good bacteria in your colon gets what it needs. Folate, along with magnesium (which is also present in large amounts in lentils) contributes to maintaining the health of your cardiovascular system. Lentils give a nice texture to these patties, and make a good pairing with the calcium-loaded tahini to create a satisfying snack.Print
1 cup cooked green lentils
1 small onion, finely diced
2 garlic cloves, minced
5-6 mint leaves, roughly chopped
1 small bunch parsley, finely chopped
1 tbsp ground flax
3-4 tbsp almond milk
A pinch sea salt
Freshly ground black pepper
2 tsp tahini
1 tbsp lemon/lime juice
½ tsp powdered ginger
1 green onion, finely chopped
Preheat the oven to 175°C/347°F.
Add lentils, onion, garlic, herbs, flax and almond milk into the food processor and pulse one or two times to incorporate, making sure the lentils are not completely mashed (you need texture for the patties).
Season with salt and pepper, then use your palms to shape the mixture into patties.
Line them on a baking sheet covered with parchment paper, and bake for 15 minutes, then flip over and bake for 10 more minutes.
Meanwhile, prepare the tahini sauce, by mixing well tahini, lemon and ginger powder until you obtain a creamy sauce.
Remove the patties from the oven, drizzle with tahini sauce, garnish with diced green onion and serve.