These quinoa chickpea patties are so flavorful and satisfying that both vegans and non-vegans can enjoy it. They’re high in protein and super healthy as they’re baked, not oil pan fried. And they’re gluten free too.
Crispy on the outside and soft on the inside, you can serve them on their own or with your favorite veggies. Or add some sauces and whole wheat buns and you’ll get some delicious vegan burgers ?.
In this paragraph you’ll find general information about the ingredients, their role and possible substitutes. Details about quantities and preparations steps are in the recipe card at the end of the article.
- quinoa & chickpeas – obviously, the star ingredients in this recipe; they’re both packed with nutrients and proteins so good for your body;
- carrots – another fiber source, besides vitamins, potassium and antioxidants;
- onion & garlic – always enrich the taste;
- spices – I used ground coriander, garam masala, cumin, turmeric, red chili powder; feel free to adjust the quantities as you wish;
- chickpea flour – the batter binder; I’ve made these patties a few times without flour, thinking there’s enough chickpea in the batter; it wasn’t such a good idea as the patties were quite dry and crumbly; you can replace it with oat flour or all purpose flour.
How to make quinoa chickpea patties
Prepare the ingredients
Both chickpea and quinoa have to be cooked.
If you’re using dry chickpeas, it would be better to soak them overnight in water with 1 tsp of bicarbonate. After soaking, you need to cook the chickpeas for about 30-40 minutes. You can use canned chickpea to skip this cooking step.
To cook the quinoa, you need to rinse it well under cold water first so that it won’t taste bitter. Then, put it in a small saucepan with 1 cup of water and cook over medium heat until the liquid is absorbed.
While quinoa / chickpeas are cooking, you can peel and grate the carrots. Also finely chop onion and garlic.
Prepare the batter
Place the chickpeas in a large bowl and mash them with the back of a fork. You can use a food processor and pulse until the chickpeas break down. Make sure you’ll have some bigger pieces for texture; not too big though, otherwise the patties won’t hold. Then, add the rest of the ingredients and combine them well. If the batter is sticky or too wet, add more flour, so that the patties can be formed easily.
Bake the patties
Preheat the oven at 180° C and line a large baking tray with parchment paper.
Shape the mixture into round, flat patties using your hands and put the patties in the baking trey.
Place the trey in the oven and bake for 30-35 minutes or until the patties turn golden.
Remove the trey from the oven and allow the patties to cool for a few minutes before serving.
Tips for making quinoa chickpea patties
I’m using dry chickpeas, but you can skip this cooking step and use canned chickpeas. You’ll need more than 1 can though (use 2/3 chickpeas from the second can).
You can cook the chickpeas (if not canned) and quinoa 1 or 2 days in advance. They keep well in the fridge in airtight containers. And don’t throw away that chickpea water; you can use it to make a delicious aquafaba vegan mayo to serve these patties with ?.
Don’t squeeze the liquid out of the carrots, otherwise your patties will end up too dry.
Shape the batter in equally sized patties, so that they cook evenly. The bigger your patties, the longer the baking time. I made 20 patties using the quantities mentioned in the recipe below.
How to store the quinoa chickpea patties
These patties last for one week in the fridge, stored in an air tight container. That’s why I make them in such large batches ?. You can reheat them in a frying pan; they can also be reheated in the oven, but it takes a bit longer. They also freeze and reheat well after they’ve been cooked.
If you like this vegan quinoa and chickpea patties recipe, rate it or leave a comment below. And if you give it a try, take a picture and share it on Instagram; don’t forget to tag #choose_tasty ?.
Flavored Quinoa Chickpea Patties
- 170 g dried chickpeas (1 cup) or 1 + ⅔ chickpea cans
- 100 g uncooked quinoa (½ cup)
- 150 g grated carrots
- 1 medium onion finely chopped
- 4-5 minced garlic cloves
- 1 tbsp salt or to taste
- 1 tbsp turmeric powder
- 1 tsp cumin
- ½ tsp ground coriander seeds
- ½ tsp garam masala
- 3-4 tbsp chickpea flour
- If using dry chickpeas, soak overnight (or for at least 2 hours) in water with 1 tsp of bicarbonate; after soaking, put the chickpeas in a medium saucepan filled with water and boil for about 30 minutes; turn off the heat and drain the chickpeas; if using canned chickpeas, you only need to drain them;
- Rinse well the quinoa in cold water, then cook it with 1 cup (250 ml) of water until the liquid is completely absorbed; turn off the heat and allow quinoa to cool for a few minutes;
- While quinoa / chickpeas are cooking, peel and grate the carrots; also peel and finely chop onion and garlic;
- Put the drained chickpeas in a large bowl and mash with a fork; or use a food processor;
- Add cooked quinoa and the rest of the ingredients and combine well;
- Preheat the oven at 180° C and line a large baking trey with parchment paper;
- Shape the batter into round, flat patties and put them in the baking trey;
- Place the trey into the oven and cook for about 30 minutes, until the patties turn golden;
- Remove the patties from the oven and allow them to cool a little before serving.
- Don’t mash the chickpeas hummus like, but don’t leave too big pieces so that they don’t break easily after baking.
- In case the batter is too sticky, add more flour.
- I chose to bake the patties, but they can be pan fried too.