Moroccan Lentil and Spinach Pancakes
By Miyoko Schinner author, Artisan Vegan Life
makes 12-24 patties depending on desired size.
Soak lentils overnight. Drain.
Process in food processor with garlic, water, onion, cayenne, flour, salt, baking powder, and half the spinach.
Add the cilantro and remaining spinach. Pulse to chop.
Cook on hot griddle (spray)until browned on both sides.
1 ½ cups dried red lentils (10 ounces)
4 cloves garlic
1/3 cup water
1 teaspoon cayenne
2 tablespoons flour
1 ½ teaspoons sea salt
1/2 teaspoon baking powder
10 ounces spinach or other tender-
greens, divided, roughly chopped
¼ cup roughly chopped onion
¼ cup cilantro leaves
Combine in a blender until smooth.
2/3 large pitted dates
½ cup water
¼ cup lemon juice
1 tablespoon sugar
1 teaspoon ground cumin
3 to 4 slices fresh ginger
¼ teaspoon cayenne