where to get a lip flip

VEGETARIAN CHICKPEA PATTIES (EASY AND HEALTHY)

These healthy chickpea patties are a breeze to make using simple pantry staples. Crispy on the outside and soft on the inside, they can be shaped into patties or nuggets for a fun twist!

EQUIPMENT

  • Blender
  • Sheet Pan
  • Baking Mat

INGREDIENTS

  • 1 cup (155g) finely chopped vegetables of choice (e.g., broccoli, red bell pepper)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 15 ounces (260g) can no-salt-added chickpeas, rinsed and drained (or 1 3/4 cups cooked)
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 cup (135g) cooked quinoa
  • 1/4 cup chopped cilantro or parsley (optional, but highly recommended)
  • 1 egg, beaten (or a flax/chia egg as a substitute)
  • Shredded cheese or nutritional yeast, optional (adjust to taste)

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.
  • Place the vegetables in a blender or food processor and pulse until finely chopped, leaving small pieces for texture. Squeeze out excess water.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sauté the chopped veggies until softened (about 3-5 minutes). Reduce the heat and add cumin, garlic powder, and smoked paprika. Stir and cook for an additional minute.
  • In the same blender or food processor, combine the chickpeas, tahini, lemon juice, and the remaining tablespoon of olive oil. Blend until smooth.
  • In a large mixing bowl, combine the cooked vegetables, chickpea mixture, quinoa, cilantro/parsley, egg, and optional shredded cheese or nutritional yeast. Mix until fully incorporated.
  • Shape the mixture into even-sized balls, then flatten them into patties.
  • Arrange the patties on the prepared baking sheet and bake for 20 minutes. Flip them carefully and bake for an additional 10 minutes.
  • Serve warm with your favorite dip or sauce.

NOTES

  • Don’t force the flip! If the patties don’t flip easily, return them to the oven for a few more minutes until they firm up. Forcing the flip may cause them to break.
  • Once cooled, store the patties in an airtight container. Since they’re not fried, they may dry out if left exposed.
  • Storage Options:
    • Fridge: Store in an airtight container for 3-4 days.
    • Freezer: Flash freeze, then transfer to an airtight container or freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition (per serving):

  • Calories: 107 kcal
  • Carbohydrates: 11g
  • Protein: 4g
  • Fat: 6g
  • Fiber: 3g

VEGETARIAN MOUSSAKA

This hearty and flavorful vegetarian moussaka is a perfect choice for your meatless meals! Packed with layers of tender eggplant, rich tomato sauce, and creamy béchamel, it’s so delicious and satisfying that even eggplant skeptics will be coming back for seconds.

Ingredients

For the Eggplant Layers

  • 2-3 small-medium eggplants, thinly sliced lengthwise
  • 3-4 tbsp extra-virgin olive oil
  • Salt and pepper, to taste

For the Tomato Sauce

  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked chickpeas (or canned, rinsed and drained)
  • 2 cups cooked brown lentils (or canned, rinsed and drained)
  • 1 (28oz) can crushed tomatoes
  • 1 (28oz) can diced tomatoes
  • 2 tbsp salted herbs (*see note below)
  • 2 tbsp dried parsley
  • 1 tbsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/4 tsp fennel seeds
  • 4 cups fresh baby spinach leaves

For the Cheesy Topping

  • 1 cup plain Greek yogurt
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese
  • 1/4 cup whole milk
  • 2 large eggs
  • 1/4 tsp ground white pepper
  • 1 cup grated sharp cheddar cheese

Instructions

Prepare the Eggplant:

  • Preheat your oven to 400°F.
  • Lightly brush a large baking sheet (18″ x 26″) with olive oil. Arrange the eggplant slices in a single layer, brush the tops with olive oil, and sprinkle with salt and pepper.
  • Bake for 15-20 minutes, flipping the slices halfway through, until softened and slightly golden. Remove and set aside. Lower the oven temperature to 350°F.

Make the Tomato Sauce:

  • While the eggplant is baking, pulse the chickpeas and lentils in a food processor until coarsely ground. Set aside.
  • Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onion and garlic, cooking until softened and fragrant (3-4 minutes).
  • Stir in the crushed and diced tomatoes, processed chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper, and fennel seeds. Mix well, bring to a simmer, and cook covered for 10-15 minutes, stirring occasionally.
  • Add spinach leaves and cook until just wilted. Remove from heat.

Assemble the Moussaka:

  • Spread a thin layer of tomato sauce at the bottom of a 9″ x 13″ baking dish.
  • Add a layer of eggplant slices, followed by more sauce. Repeat this layering twice, finishing with a thin layer of sauce on top.

Prepare the Cheesy Topping:

  • In a food processor or blender, combine Greek yogurt, ricotta cheese, feta cheese, milk, eggs, and white pepper. Blend until smooth.
  • Pour the mixture over the final tomato sauce layer. Sprinkle grated cheddar cheese evenly on top.

Bake:

  • Bake in the preheated 350°F oven for 45 minutes, until the topping is golden brown.

Serve:

  • Let the moussaka rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired, and enjoy!

    Notes:

    • *Salted herbs can be a mix of fresh or dried herbs like thyme, rosemary, and basil with added salt. If unavailable, substitute with a mix of your favorite herbs and a pinch of extra salt.
    • This dish pairs wonderfully with a fresh side salad or crusty bread.