Easy Quinoa Chickpea Patties
User Reviews
4.9
Easy Quinoa Chickpea Patties
Description
This recipe mixes cooked quinoa and chickpeas with sautéed or finely processed vegetables such as kale, onions, and carrots, along with curry powder, cumin, cayenne pepper, salt, and pepper for seasoning. Flour is added to help bind the mixture, while flaxseed meal soaked in warm water acts as a vegan egg substitute, holding everything together. The mixture is shaped into patties using a 1/4 cup scoop, then cooked in a skillet over medium heat until crisp and golden on both sides.
The patties can be served on toasted buns with toppings such as lettuce, tomato, avocado, and hot sauce for a plant-based burger option. They bring a nutty, spiced flavor from the curry and cumin with a mild heat from the cayenne.
To achieve proper texture and hold, pack the patties firmly when forming them. Fine chopping or pulsing the vegetables ensures even cooking and a consistent texture inside the patties.
Ingredients
- 1 tablespoon flaxseed meal
- 1 ½ tablespoons water warm
- 1 cup quinoa cooked
- 1 cup chickpeas cooked
- 1 cup vegetables I used kale, onions & carrots, finely processed, chopped
- ¼ cup all-purpose flour or flour of choice
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- salt to taste
- black pepper to taste
- Buns (optional)
- lettuce optional, burger toppings
- tomato
- avocado
- hot sauce
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
- Finely shredding or pulsing vegetables in a food processor helps achieve a consistent texture.
- Pack the mixture firmly when forming patties to prevent them from falling apart during cooking; wetting your hands can ease shaping.
- Sautéing the vegetables before mixing enhances their flavor and tenderness.
- The recipe yields 6 to 8 patties depending on size, ideal for burgers or fritters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 270mg | 11% |
| Potassium | 384mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 3242IU | 65% |
| Vitamin C | 7mg | 8% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
