Mini Quinoa-Chickpea Cakes
[Vegan]

For the cashew cream sauce

1. Soak 1/2 cup of cashews in water 4 hours. Drain cashews; add to the food processor or blender with remaining ingredients. Puree until creamy and smooth. Chill for 30 minutes in refrigerator before serving.

For the mini cakes

1. Preheat oven to 375 degrees F.
2. Cook quinoa according to package instructions, but cook until all liquid is absorbed, you do not want quinoa moist. Allow to cool. Mix 1 tbps flaxseed meal with 3 tbsp warm water and set aside. Drain and rinse garbanzo beans with cold water. In a large mixing bowl, add garbanzo beans and coarsely mash with potato masher or fist (I recommend using your fist…good way to get the stress out) until all beans are nicely smashed. Add all remaining ingredients and stir until well combined.
3. Lightly spray non-stick mini-muffin pan with cooking spray. Spoon batter into each muffin cup filling almost to top. Press down firmly with back of spoon and fingers. Sprinkle nutritional yeast flakes on top if desired. Place in oven and bake for 30-40 minutes or until golden brown and crisp. Cool for five minutes. Run knife around edges and gently remove from pan.
4. Place on a serving platter with some cashew sauce on top and garnish with chopped scallions or chives.
5. We had this for dinner, not an appetizer this time and served it with a large mixed baby green salad with the thinned out cashew cream sauce as a dressing. SOOOOOO GOOD!