Vegan French Pâté
Tabbouleh is a Levantine vegetarian dish made of finely chopped tomatoes, parsley, mint, onion and bulgur, seasoned with olive oil, lemon juice, and salt. Some variations use couscous instead of bulgur.
- pepper to taste
- lentils 500 g
- chickpea flour 1 cup
- baking soda 1 tbsp
- onion 4 medium
- salt to taste
Soak lentils for 1 hour. Preheat oven to 180 C. Chop onions into small squares and fry to gold color. Soaked lentils cook in boiled water for 20 minutes. Mix together with flour, sal and pepper, add soda to finally blend.
Pack mixture into well-oiled ramekins or bowl. Cover with aluminium foil and put to oven (180 C) for 60 minutes . After that remove foil and leave inside the oven for another half an hour.
Remove from the oven and before eating - cool down for around an hour.
Vegan French Pâté can be frozen and stored for months.