4.9 from 300 votes
Easy Quinoa Chickpea Patties
Easy Quinoa Chickpea Patties are plant-based patties made by combining cooked quinoa, cooked chickpeas, and finely chopped vegetables with spices and flour to bind. Flaxseed meal mixed with water acts as a vegan binder. The patties are pan-fried until golden brown on both sides, resulting in a textured exterior with a flavorful, balanced interior suitable for serving as burgers or fritters.
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings:
3
Calories:
255 kcal
Course:
Lunch
Cuisine:
American
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.).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 255
% 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.