Easy Quinoa Chickpea Patties
Crispy chickpea quinoa patties are loaded with plant-based protein and fiber, contain hidden veggies, are super adaptable, and can be pan-fried, baked, or air fried until golden & crisp! A gluten-free, dairy-free, egg-free, vegan appetizer, side, or main that's ready in about 20 minutes!
Servings: 6
Calories: 195kcal
Ingredients
- 1 Tablespoon (15 ml) flaxseed meal
- 1 ½ Tablespoons (22 ml) warm water
- ½ cup (120 ml) kale about 2 large leaves, stems removed, finely chopped
- ¼ cup (60 ml) red onion finely chopped (about ¼ small onion)
- ¼ cup (60 ml) carrot shredded (about ½ small carrot)
- 1 cup (240 ml) cooked quinoa
- 1 cup (240 ml) cooked chickpeas drained (about ⅔ of a 15-ounce can)
- ¼ cup (60 ml) all-purpose flour or flour of choice, plus more as needed
- 1 teaspoon (5 ml) curry powder
- ½ teaspoon (2.5 ml) ground cumin
- ½ teaspoon (2.5 ml) cayenne pepper optional, for extra heat
- salt and pepper to taste
- cooking oil or cooking spray for the skillet
- burger buns optional
- burger toppings optional, like lettuce, tomato, avocado, and hot sauce
Instructions
- Mix the flaxseed meal and warm water in a small bowl.
- Refrigerate the flax egg for 10 minutes to thicken.
- Finely chop the kale and red onion and shred the carrot, or roughly chop them and pulse them in a food processor.
- Add the vegetables, quinoa, chickpeas, flour, curry powder, cumin, cayenne, salt, pepper, and flax egg to a large bowl.
- Mix until the mixture holds together when you press it.
- If the mixture is too dry, add water 1 teaspoon at a time. If it’s too wet, add a little more flour.
- Divide the mixture into 6 equal portions and shape each one into a firmly packed patty.
- Heat a swirl of oil or cooking spray in a large cast iron skillet over medium heat.
- Add half of the patties in a single layer and cook for about 3 minutes, until golden brown.
- Flip and cook for about 3 minutes more, until golden and crisp. Repeat with the remaining patties.
- Serve on toasted buns with your favorite toppings.
Notes
- Any finely chopped vegetables work here, as long as they add up to 1 cup in total.
- If your patties fall apart, add a little more flour if the mixture is wet or a teaspoon of water if it’s dry, mash some of the chickpeas, pack each patty firmly, and chill the shaped patties in the fridge for about 15 minutes before cooking.
- To bake, brush or spray the patties lightly with oil and bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, flipping halfway.
- To air fry, brush or spray the patties lightly with oil and air fry at 375 degrees F (190 degrees C) for 10 to 15 minutes, flipping once halfway.
- For deeper flavor, saute the vegetables until lightly caramelized before mixing.
- I haven't tested it, but gluten-free flour and gluten-free buns should work to make these gluten-free.
- Smaller patties and nuggets cook faster, so adjust the time to their size.
- Store cooled patties in an airtight container in the fridge for 4 to 5 days, or freeze them for up to 3 months. Reheat them in a skillet, oven, or air fryer.
Nutrition
Serving: 1patty | Calories: 195kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 227mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3mg
