Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
1 T chia seeds
1 T water, warm
2 clove garlic
4 T olive oil
1.5 c baby spinach, frozen
2 oz sundried tomato
3 T lemon juice
1 t lemon zest
1 t ras el hanout (see below)
1 can garbanzo beans (15.5oz), drained
1/4 c panko
1/4 c flour, whole wheat
6 slices muenster cheese
3 sandwich rounds, whole wheat (Natures Own)
1 small tomato, 6 slices
Place chia seeds in warm water and set aside.
Sauté garlic in 1 T of olive oil in large skillet until soft and light golden in color.
Reserve garlic and tip the pan to coat with oil
Pulse spinach and sundried tomatoes until fine.
Add garlic, 1/2 beans, 3 T olive oil, lemon juice, lemon zest, ras el hanout and puree.
Add rest of beans, panko, flour, chia seeds and pulse until combined, but large pieces of bean remain.
Form 6 patties from bean mixture.
Brown 1 side in oiled skillet over medium high heat (3-5 min.)
After turning patties, place cheese on top and brown other side (3-5 min.)
Combine 1 T Worcestershire sauce, 2 T mustard, 3 T mayo.
Spread mayo sauce on 6 slices of sandwich rounds.
Place 1 patty on each round and top with tomato slice.
Sprinkle with a little finishing salt and a couple of grinds of pepper.
Serve with yogurt drizzled with honey and sliced strawberry drizzled with Mugolio Pine Syrup.
ras el hanout
1 t cumin
1 t ginger, ground
1 t blk pepper
1/2 t cinnamon
1/2 t coriander
1/2 t cayenne
1/2 t allspice
1/4 t clove
1/2 t fennel
1 t turmeric
1/2 t nutmeg
Grind all until fine.