Chick Pea Filets with Lemon Dill Aioli

NGREDIENTS

• 2 cans chickpeas, drained & rinsed or 3 cups cooked
• 1 cup cooked brown rice
• 2 TBL Olive oil or coconut oil plus more for pan-frying
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 5 scallions, white part only, thinly sliced
• 1 tsp. thyme
• 1/2 tsp. marjoram
• ½ tsp. oregano
• ½ tsp. basil
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. mustard powder
• ½ cup GF breadcrumbs
• 1 tbs braggs aminos or soy sauce
• ¼ tsp. lemon zest, optional

Heat 1 TBL oil in a skillet over medium heat. Sauté onion, scallions & garlic until translucent and soft. Add thyme, marjoram, oregano & basil. Stir to release flavor of herbs. Sauté for a few more minutes and then transfer into a large bowl.

In a food processor cup, combine chickpeas & rice. Process until combined well. Transfer to the bowl with sautéed onions, garlic & scallions. Add remaining spices, braggs, remaining tablespoon of olive oil, breadcrumbs and lemon zest if using. Using your hands, mix well to combine all ingredients into “dough.” Form mixture into “filets” or patties.  You can either bake these in the oven at 400 degrees until brown, about 20 minutes, flipping half way through or brown on a non-stick skillet with olive oil. If baking, spray with olive oil first.

 

LEMON DILL AIOLI DIPPING SAUCE

• 1 tbs freshly chopped Dill
• 1/4 c. Vegenaise Grapeseed or Soy Free
• 1-2 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, finely minced
• 1 tsp apple cider vinegar

Whisk or stir all ingredients together in a small bowl. Serve as a dipping sauce for the fliets!