Ingredients
- 2 tbsp Badia Extra Virgin Olive Oil
- 1 tbsp Badia Za’atar
- 1/4 cup Walnuts, chopped
- 3 tbsp Cilantro, chopped
- 1 medium Carrot, shredded
- 1/4 tsp Badia Ground Black Pepper
- 1 1/2 cup Chickpeas, cooked
- 1 1/2 cup Button Mushrooms, chopped
- 1 tsp Badia Curry Powder
- 1 medium Onion, chopped
Directions
- In a large nonstick skillet, warm 1 tbsp of Badia Extra Virgin Olive Oil over medium-high heat.
- Add the Onion, Badia Curry Powder, and Badia Za’atar.
- Cook, stirring frequently, until onion starts to soften.
- Add Mushrooms and continue cooking for another 3 to 4 minutes, or until all liquid evaporates.
- Transfer mixture to food processor or blender.
- Add the cooked Chickpeas and pulse until chopped finely.
- Place mixture in a bowl and add the Carrots, Walnuts, Cilantro and Badia Ground Black Pepper.
- Mix well to combine.
- Lightly dust hands with flour.
- Shape mixture unto six 4-inch patties.
- In a large skillet, heat the remaining Badia Extra Virgin Olive Oil.
- Cook patties for about 4 minutes per side until golden brown.
- Serve patties with a cucumber yogurt sauce.
This recipe is part of our Free of Sodium Recipes.
Here you’ll find our take on Crab Dip, Cheesy Quiche Corn Bread, Mini Turkey Meatloaf Cups, Wild Rice & Chicken Casserole, No Knead Badia’s Herbes de Provence Bread, and Five Spice Chocolate Truffles.
