Red Lentil, Chickpea and Millet Patties

Ingredients:

1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
1/2 cup millet (1 1/2 cups cooked)
4 to 6 sun-dried tomatoes
1/2 cup red lentils
1/2 tablespoon olive oil
1 small onion, diced
1 medium carrot, diced
2 to 3 fresh chilies, seeded and minced
1 teaspoon turmeric
1 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon asafetida (optional)
1/3 cup hemp seeds
1/4 cup rolled or steel-cut oats
1 tablespoon Dijon mustard
1/4 cup chickpea (besan) flour
1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg)
1 teaspoon sea salt, or to taste
fresh ground black pepper

Instructions:

Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan.

Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside.

Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork.

While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside.

Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside.

In a large bowl, combine the millet, chickpeas and lentils.

Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer.

Line a baking sheet with parchment paper and preheat an oven to 350°.

To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color.

Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado.