Farro and Pea Cakes
Serves: 7-8
  • 3 cups cooked farro (from 1 cup uncooked)
  • 10 oz frozen and thawed or fresh peas
  • ½ cup flax meal
  • about 1 packed cup cilantro leaves - roughly chopped
  • 2-3 garlic cloves - minced
  • juice and zest from 2 limes
  • 2 tablespoons nutritional yeast
  • 1-2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • pinch of red pepper flakes
  • sea salt and freshly ground black pepper - to taste
  • 2 tablespoons melted neutral coconut oil or other oil of choice
  1. Preheat oven to 475° F (245° C).
  2. Combine the farro, peas, flax meal, cilantro, garlic, lime juice and zest, nutritional yeast, cumin, paprika, red pepper flakes, salt and black pepper in a food processor. Pulse to combine into a chunky mixture. Transfer into a bowl and let rest for 30 minutes to allow the flax to bind everything together.
  3. Prepare a parchment paper-covered baking tray. Use a ½ cup measure to form one farro cake at a time, arranging them on the prepared tray. Flatten the cakes slightly with the back of a spoon if needed/if your measuring cup shape it tall. Brush the cakes with half of the coconut oil and bake for 15-20 minutes, until the underside is golden. Start checking at 15 minutes. Remove the tray from the oven and carefully flip the cakes (if your cakes seem to be falling apart while flipping, let them rest a couple of minutes before flipping; they will firm up quickly).
  4. Brush the other side of the cakes with the rest of the oil and bake for another 5-10 minutes, until golden and crispy. Serve right away with cashew cream or another sauce of choice, and/or a side salad.
Recipe by Golubka Kitchen at https://golubkakitchen.com/farro-and-pea-cakes/