4.5 stars! Be sure to read all the directions before beginning! Delicious. We wrapped them in a leaf of romaine lettuce with some organic Dijon mustard and a pickle! DELICIOUS!

Makes 4-8 patties.

Authentic New York Lower East side flavorings - garlic, oregano, fennel seeds, and black pepper - deck these patties.

1 cup sunflower seeds
1 cup pumpkin seeds
2 cups broccoli
1 cup chopped red onion
3 clove garlic
1 cup parsley leaves
1 1/2 tablespoons dried oregano
1 1/2 tablespoons fennel seeds
2 teaspoons black pepper
1/4 cup lemon juice
2 tablespoons organic extra-virgin olive oil
1-2 teaspoons sea salt, or to taste

Soak sunflower seeds and pumpkin seeds together in 4 cups fresh water for 2-4 hours. Drain & rinse.

In a food processor, finely chop broccoli, onion, garlic, parsley, oregano, & fennel seeds. Add drained sunflower and pumpkin seeds, black pepper, lemon juice, and olive oil and blend until smooth. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to blend for a smooth consistency. Season with sea salt.

Form patties out of 1/2 cup to 1 cup of mixture. Place patties on nonstick sheets. Dehydrate at 108 degrees F for 12-20 hours or until a crust has formed. Flip over patties & return to the dehydrator without the nonstick sheets to dry the underside for an hour or two. (Climate, temperature, and humidity all affect dehydrating time.) Alternatively, the patties can be dried on a cookie sheet or in a casserole dish in the oven set at the lowest temperature for 4-6 hours until a crust forms. Flip the patties over for an hour to dry the underside. Leave the door slightly ajar if necessary to regulate the temperature.

The patties are best with a crust on the outside and moist inside. The patties can also be dried thoroughly for longer storage and spritzed with fresh water to moisten before serving.

Store in resealable bag or a covered container in the refrigerator!