For the Fritters

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn't stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
• Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon, and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
• Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
• Serve with Tahini Yogurt Sauce (below).

For the Tahini Yogurt Sauce

• While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.

• Heat oil in a large pan, then add the onion and cook until soft, but not brown.
• Stir in the garlic and cook for another minute.
• Add the turmeric, cumin, all the spices, and rice, and combine well.
• Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
• Serve sprinkled with chopped parsley.
• Note: be guided by the cooking time on your particular bag of rice.

• Wash basmati and wild rice together until the water runs as clear as possible
• Add lentils
• In a pot, add water up to 1/2 inch above rice and lentil level
• Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
• Heat oil in a large skillet over medium-low heat. Add shallots and cook slowly, stirring occasionally, for 20 minutes, until deeply golden and fragrant.
• Stir in garlic, cumin, and turmeric; cook 30–60 seconds more.
• Add cooked rice and lentils to the skillet. Season with salt and pepper. Gently toss to combine and heat through.
• Remove from heat and stir in parsley. Adjust seasoning to taste.
• Garnish with green onions.