A protein-packed, fiber-rich, and flavorful savory snack—perfect for a light meal or as a sandwich filling!
Ingredients:
Patties:
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and mashed
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh parsley or cilantro
- 2 tbsp ground flaxseeds mixed with 5 tbsp water (flax egg)
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes (optional, for spice)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/3 cup breadcrumbs (or almond flour for gluten-free)
- 1 tbsp olive oil (for cooking)
Optional Dipping Sauce:
- 1/4 cup dairy-free yogurt
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the mixture:
- In a large bowl, combine the mashed chickpeas, cooked quinoa, red onion, parsley/cilantro, spices, and salt.
- Stir in the flax egg and breadcrumbs until well combined.
- Shape the patties:
- Scoop about 2 tablespoons of the mixture and form into small patties (about 1/2-inch thick).
- Repeat until all the mixture is used.
- Cook the patties:
- Heat olive oil in a skillet over medium heat.
- Cook the patties for 3–4 minutes per side or until golden brown and crispy.
- Prepare the dipping sauce (optional):
- In a small bowl, mix dairy-free yogurt, lemon juice, garlic powder, salt, and pepper.
- Serve:
- Enjoy warm with the dipping sauce or serve in a pita wrap, salad, or sandwich!
Tips:
- Add 1 tbsp nutritional yeast for a cheesy flavor.
- Substitute quinoa with cooked brown rice if preferred.
- Store in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Nutritional Information (per patty):
- Calories: 90-100 kcal
- Protein: 4g
- Carbohydrates: 12g
- Fat: 3g
A crispy, hearty, and wholesome snack packed with plant-based protein and bold flavors!
