Spices: ground cumin, red pepper, garlic powder, onion powder, salt, and pepper
Rinse the chickpeas and drain them nicely and add them to a food processor.
Thaw the green peas into hot water and give them a nice rinse. Drain them nicely, before tossing them in the food processor, squeezing them with your hands so that all of the water comes out. We want to get rid of as much moisture as possible so that our patties stick together.
Add the onion, parsley, 1 tablespoon tahini, 1 tablespoon oat flour, 1 tablespoon lemon juice, 1 teaspoon ground flax seeds, and all of the spices. Blend until all of the ingredients are combined.
Preheat the oven to 400F. Start forming small patties from the dough with your hands. They should be about a tablespoon and a half big. If your dough is too moist and you can’t get it to stick together, add a bit more oat flour. Ass you make the patties, lay them on a baking sheet, and drizzle few drops of olive oil over each patty.
Cook them for around 30 minutes. Serve them with red cabbage and carrot salad, spiced up with olive oil and fresh lemon juice.
*If you want to, save some for dinner too and have them instead of the bean salad.