Baba Ganouj Quinoa Patties with Mint Tahini

I’m very excited to share the following dish with you.  

It came about after I saw this post on my new friend Ricki’s blog.  She co-hosts a Sweet or Savoury Recipe Challenge, centered around a different theme ingredient each month.  

If you are interested you can read about the official “rules” on her blog, but in a nutshell you can use any recipe (as long as you cite the source) that is free from meat, dairy, white flour and sugar.  I decided I couldn’t resist, and got to work in my kitchen armed with a bunch of this month’s feature ingredient- MINT!  Yummers.

I LOVE middle eastern food, and couldn’t think of a better cuisine to work with for this challenge.  I also impulsively picked this up at the fruit market recently, and it turned out to be a perfectly timed, albeit, a little odd-looking purchase:

How could I not buy this?  It was such a creepy little guy- like a real baby with arms!  

Anyways, my entry for this month’s SOS challenge is inspired by falafels. I wanted to put my own spin on this classic dish and what I came up with was a quinoa patty, made with baba ganouj and topped with a mint tahini sauce.  It was pretty delish, if you want to know the truth.  Here’s the recipe:

Baba Ganouj Quinoa Patties with Minted Tahini Sauce

I made the baba ganouj using my all time favourite recipe found here on Fat Free Vegan.

Patty Ingredients

2 C quinoa, cooked in veggie broth and cooled

1 garlic clove

1/2 C homemade baba ganouj

3 T fresh parsley

3 T fresh mint

3 T ground flaxseed

1/2 tsp salt

1 T nutritional yeast

2 T lemon juice

4 T sunflower seeds

1 tsp cumin

Pepper, to taste

Mint Tahini Sauce Ingredients

1 clove garlic, minced

1/2 C fresh mint, chopped

1/2 tsp salt

3 T lemon juice

2/3- 1 C water (depending on how thick you like your sauce)

1/2 C tahini

Directions

1. Rinse 1 C quinoa well and put it into a pot with 2 C of water or veggie broth.  Bring to a boil, then reduce heat and simmer covered, until the quinoa is done.

2. Place the quinoa along with all other ingredients into a bowl and mix well.  

3. Preheat your oven to 350 degrees. While your oven is heating, form patties (I made about 7) and place on an oiled or parchment-lined baking sheet.  

4. Bake for 20 mins, flip (carefully, they’re a little crumbly) and continue baking for another 10 mins or until desired crispiness is achieved 🙂

5. While the patties are baking, make the mint tahini sauce.  Simply place all ingredients into a blender, and blend until smooth and creamy. 

6. Top the patties with mint tahini sauce, and serve them on their own, in a pita, over a salad or however else you like.

I served mine straight up, with a side salad (which was also drenched drizzled in tahini).  But I think these would be even better stuffed in a pita, with a little hummus on the side. 

Hope you all like my minty dish.  Can’t wait to see what the SOS theme for September is!

Question for my readers- What is the difference between baba ganouj and baba ganoush?  Are they the same thing, spelled differently?  I have always spelled/said ganoush, until I re-read the recipe that I linked to and got paranoid that I was uninformed.  Help me out here!  Leave your comments below.

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About madebyjill

I'm a vegan foodie who lives in the kitchen. I like to blog about what I make because it's fun to share.
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2 Responses to Baba Ganouj Quinoa Patties with Mint Tahini

  1. Ricki says:

    Yum, yum, and yum! Every part of this dish sounds phenomenal! As another fan of Middle Eastern eats, I cannot wait to try this. Adding the mint to the sauce is such a great idea! Thanks so much for entering the challenge this month, and with such a great recipe 😀

    PS I think baba ganouj and ganoush are the same thing, spelled differently. . . that’s what I’m assuming, anyway! 😉

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