Chickpea and Quinoa Protein Patties
These golden pan-fried patties combine two complete protein sources, chickpeas and quinoa, into a hearty and satisfying vegan burger alternative. They are crispy on the outside, tender on the inside, and pair beautifully with any sauce or bun.
Crispy golden chickpea and quinoa patties deliver a double hit of complete plant-based protein in every satisfying bite.
Nutrition per serving
Ingredients
Protein
Binder
Spices
Aromatics
Instructions
Mash the Chickpeas
Place the drained chickpeas in a large mixing bowl and mash with a fork or potato masher until roughly textured with no whole chickpeas remaining but do not puree to a paste. You want visible texture and small chunks throughout the mixture.
Combine All Ingredients
Add the cooled cooked quinoa, chickpea flour, cumin, finely diced red onion, and tahini to the mashed chickpeas. Mix everything together thoroughly and season generously with salt and pepper. If the mixture feels too wet to hold shape, add another tablespoon of chickpea flour.
Form the Patties
Divide the mixture into 6 equal portions and firmly press each into a round flat patty about one inch thick. Place on a plate lined with parchment paper and refrigerate for 10 minutes to help them firm up and hold their shape during cooking.
Pan Fry to Golden Perfection
Heat a generous layer of oil in a non-stick skillet over medium heat. Cook the patties for 5 to 6 minutes per side without pressing them down, until a deep golden crust forms. Work in batches to avoid overcrowding the pan.
Substitutions
Common mistakes
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