Spiced Lentil Crackers with Cucumber Raita

Rinse 2 cups of dry red lentils thoroughly under cold water until the water runs clear.

In a large pot, combine the rinsed lentils with 4 cups of water and bring to a boil. Reduce heat and simmer for 15-20 minutes until lentils are soft but not mushy.

Drain the lentils thoroughly and allow to cool for 10 minutes.

In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water to create a flax egg. Let sit for 5 minutes until it becomes gel-like.

Transfer the cooled lentils to a food processor and pulse until they form a coarse paste.

In a large mixing bowl, combine the lentil paste, 1 cup of chickpea flour, 1/2 cup of almond flour, 1 cup of unflavored whey protein powder, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Add the flax egg mixture and 2 tablespoons of olive oil to the bowl. Mix thoroughly until a stiff dough forms. If the mixture is too wet, add more chickpea flour; if too dry, add a little water.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Divide the dough into two portions. Place one portion between two sheets of parchment paper and roll out to about 1/8 inch thickness.

Remove the top parchment paper and cut the dough into 2-inch squares using a knife or pizza cutter.

Transfer the crackers with the bottom parchment paper to a baking sheet. Repeat with the remaining dough.

Brush the tops of the crackers with the remaining 1 tablespoon of olive oil and prick each cracker a few times with a fork to prevent them from puffing up.

Bake for 20-25 minutes, rotating the pans halfway through, until the crackers are crisp and golden brown. Allow to cool completely on a wire rack.

While the crackers are baking, prepare the raita. Peel and finely grate 1 large cucumber. Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.

In a medium bowl, combine 2 cups of Greek yogurt, the grated cucumber, 1/4 cup chopped mint leaves, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, 2 tablespoons lemon juice, 2 minced garlic cloves, and 1/2 teaspoon salt. Mix well.

Refrigerate the raita for at least 30 minutes to allow the flavors to meld.

Serve the spiced lentil crackers with the cucumber raita as a dip.