Try this Healthy Quinoa Chickpea Patties recipe
- 1/2 cup grated parmesan cheese
- 2 eggs, beaten
- 1 tablespoon red wine vinegar
- 1/4 cup fresh parsley finely chopped
- 1/4 teaspoon freshly cracked black pepper
- 2-3 tablespoons grapeseed oil or extra virgin olive oil
- 1 shallot, minced (can substitute with white onion)
- 1.5 cups (1 can) cooked garbanzo beans
- 1/2 cup almond flour or bread crumbs
- 1 cup cooked quinoa (1/2 cup dry)
- 1/2 cup carrots (about 1 medium sized) grated
- 1/4 teaspoon kosher or sea salt
- Carbohydrate 4.01174891857964 g
- Cholesterol 22.0000000280322 mg
- Fat 7.51274000957267 g
- Fiber 1.50479998017363 g
- Protein 10.969320013977 g
- Saturated Fat 4.38544200558789 g
- Serving Size 1 1 recipe (84g)
- Sodium 989.748844141148 mg
- Sugar 2.50694893840601 g
- Trans Fat 0.54923400069983 g
- Calories 127 calories
Step-by-step
- Place 1 teaspoon oil in a small saute pan over medium heat. Sautee the shallots until softened and sweetened, about 5 minutes, stirring occasionally. Remove from heat.
- In a large mixing bowl, mash the beans with the back of a fork. Add the cooked shallots and remaining ingredients and use a spoon to combine well.
- Gently form into patties about 1/2-inch thick and 3 inches across. In a heavy skillet (do NOT use a non-stick pan), heat remaining olive oil over medium-high heat. Cook patties until golden brown and crisp, about 3 minutes per side, reducing heat if they're browning too quickly.
- SERVING SUGGESTION: Top two patties with a poached egg, and sprinkle with cracked pepper and scallions to serve. Also great topped with tomato salsa or spinach pesto!
Achieving structural integrity in vegetarian patties depends entirely on moisture control and starch activation. Without a heavy meat-based protein matrix, ingredients like mashed legumes and grains require precise binding agents and careful thermal management to prevent disintegration during frying.
- Cook the quinoa at least two hours in advance and spread it across a rimmed baking sheet to release steam; excess ambient moisture prevents proper binding with the egg and almond flour.
- Mash the garbanzo beans thoroughly with a fork until zero whole beans remain, creating a dense paste that acts as the primary structural anchor for the mixture.
- Maintain skillet temperature at medium-high with sufficient oil depth to guarantee uniform crust development without burning the exterior before the center warms through.
- Swap the parmesan cheese for a firm vegan alternative or nutritional yeast if dairy must be avoided, and substitute bread crumbs with an equal measure of certified gluten-free flour.
Form the shaped disks uniformly to ensure consistent cooking times across the batch. Allow cooked patties to rest on a wire rack rather than paper towels to preserve the crisp bottom crust.
