Broccoli Veggie Dippers
3/4 cup lentils
2 cups broccoli florets, fresh
1 tablespoon ground chia seeds
1/2 cup shredded carrots
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4teaspoon dried basil
3/4 cup breadcrumbs, divided
1 tablespoon extra virgin olive oil
Rinse and drain the lentils. Place the lentils in a medium-large saucepan. Pour in 1/2 cup water. Place the pan on high heat and bring to a boil. When the water comes to a boil, turn down to medium high and cook for 20 minutes or until the lentils are tender. All the water should be absorbed. Set aside.
Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.
Mix ground chia seeds with 3 tablespoons water in a small bowl.
Place all ingredients in a food processor, except 1/4 cup breadcrumbs. Process until well combined, with a crumbly texture. Divide mixture into twelve pieces. Roll each piece into a ball and then flatten them into patties. Coat each patty, on each side, with the remaining breadcrumbs.
Heat the oil in a medium skillet to medium high and brown the patties for 3 minutes on each side.
Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.