Curried Chickpea and Quinoa Cakes

I came up with this recipe while cooking a number of vegetarian dishes for my daughter this summer.  It is a simple lunch or dinner recipe that would work well any time of year.  These cakes could be served over a bed of salad during the summer, or over sautéed greens during the winter.  I topped them with homemade dairy-free tzatziki, but many homemade sauces or salad dressings would also work well.  The cakes/patties could also be served in a gluten-free bun as a vegetable burger with your choice of fixings!  Enjoy! 

1/2 cup uncooked quinoa (cooked in a generous cup of water according to the directions on the package.  I used the pre-washed quinoa from Costco)

2 tablespoons of coconut oil (plus some extra for frying.  I have also used a combination of coconut oil and red palm oil)

1 small onion, chopped

2 carrots, peeled and grated

1-2 teaspoons of curry powder (I used a gluten-free blend of curry by Daksha's Gourmet Spices)

1 can chickpeas/garbanzo beans (398 mL - I prefer the Eden brand)

2 generous tablespoons of pumpkin seed butter (I think tahini or sunflower seed butter would also work)

2 tablespoons lemon juice

1/2 cup oil-packed sun-dried tomatoes

1/4 cup fresh parsley or cilantro, chopped

salt and pepper to taste

1.  Cook the quinoa according to the directions on the package.

2.  Saute the onion and carrots in the oil in the frying pan until softened.  Add in the curry powder and sauté until fragrant.  Add in the cooked quinoa and stir until combined.  Remove from heat.

3.  Puree the chickpeas, pumpkin seed butter, lemon juice and sun-dried tomatoes in a food processor until smooth.  You will need to scrape down the sides often.  Add the quinoa mixture, parsley/cilantro and salt and pepper.  Puree again until well combined. 

4.  Using your hands, form the mixture into small patties/cakes.  Fry in coconut oil in a frying pan over medium/high heat until browned on both sides.  Serve warm.