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: 3
Calories: 255kcal
Ingredients
- 1 tablespoon of flaxseed meal
- 1 ½ tablespoons of warm water
- 1 cup of cooked quinoa
- 1 cup of cooked chickpeas
- 1 cup of finely processed (chopped) veggies (I used kale, onions & carrots)
- ¼ cup of all-purpose flour (or flour of choice)
- 1 teaspoon of curry powder
- ½ teaspoon of cumin
- ½ teaspoon of cayenne pepper
- Salt and pepper to taste
- Buns (optional)
- Burger toppings like lettuce, tomato, avocado, hot sauce, etc. (optional)
Instructions
- Add the flaxseed meal to a small bowl. Add water and mix well. Set in the fridge for 10 minutes.
- In a larger bowl, combine all the ingredients to form the veggie burger mixture, including your flaxseed meal mixture. If it’s too dry (depending on which veggies you’re using, you can add a TINY dash of water. You don’t want it to be too wet. If it is too wet and you cannot easily form patties, add a little bit of flour until you are happy with your mixture. Using a ¼ cup scoop, add your mixture and form your veggie burger patties into 6 to 8 burgers.
- In a skillet heated over medium heat, add a drop of cooking oil/spray and cook veggie burgers until each side is golden brown. It should be around 3 minutes per side.
- Optionally, place the finished veggie burger on your favorite toasted bun and load on the toppings (lettuce, tomato, avocado, hot sauce, etc.).
Notes
- To enhance the flavor: Sauté the vegetables first until lightly caramelized and tender.
- Shred the veggies finely: Pulsing them in a food processor (or using a shredding disk) works wonderfully to get the job done in seconds. Alternatively, finely mince them by hand.
- Adjust the size: Make veggie quinoa fritters, nuggets, small patties, or burgers from this one versatile recipe.
- Pack the mixture tightly: When shaping the garbanzo bean burgers, squeeze firmly to pack the dough so it doesn’t fall apart while cooking. Wetting your hands can also help with the shaping process.
Nutrition
Calories: 255kcal | Carbohydrates: 45g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 384mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3242IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 4mg
