Ingredients Jump to Instructions ↓

  1. 3 C. cooked black bean s

  2. 1/2 C. hemp powder

  3. 1/2 C. vital wheat gluten

  4. 1.4 C. nutritional yeast

  5. 3 Tbsp. (T). braggs liquid aminos

  6. 2 T Extra Virgin Olive Oil (EVOO)

  7. 2 T hemp seed s

  8. 1 T seasoning s your choice

  9. 2 teaspoons (t) hickory salt

  10. 1 teaspoon of each of following: garlic powder, curry powder , cumin powder and a sprinkle of asafoetida. Hot Pepper to taste. Artichoke -Basil Filling Ingredients:

  11. 1/2 C roasted sesame butter /tahini

  12. 1/2 C water

  13. 1/2 C packed basil

  14. 1 Tbsp 1 tsp lemon juice

  15. 1/2 teaspoon sea salt

  16. 1 Cup chopped artichoke hearts

Instructions Jump to Ingredients ↑

  1. Patties: In a large bowl, slightly mash beans to form more of a paste then individual beans. Add in the rest of ingredients and stir well. Dough should hold its shape but still be moist. More hemp powder or bean cooking water can be added for adjustment. If baking, heat oven to 375 degrees. If frying, heat ¼ inch high oil in frying pan. Have a small bowl near to wet hands while forming patties ½ inch to ¾ inches thick. Bake on baking tray for 25-35 minutes until crispy yet still moist on inside. Fry until each side is crispy. Serve inside pita bread, topped with sesame or other sauce/filling. To prepare artichoke-basil filling: blend tahini, water, basil, lemon and sea salt until smooth in blender. Stir in the artichoke. Serve inside pita pockets as flavorful filling.


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