Crispy Chickpea Quinoa Patties

These Crispy Chickpea Quinoa Patties are my idea of what I would love to be able to get at a restaurant on a warm day. They are crumbly and delicious. They are great when you want something healthy, filling and tasty while also being light. I serve these over a bed of arugula with a lemon garlic aioli on top. So, so good!

Here’s what you need

Ingredients

• chickpeas
• red onion
• garlic
• dried oregano
• smoked paprika
• dried parsley
• salt & pepper
• dried thyme
• lemon juice
• quinoa
• panko bread crumbs
• oil – for frying
• arugula & microgreens
• vegan mayo
• dijon mustard

Equipment

• skillet
• mixing bowl
• sheet pan
• food processor

Steps

Step 1: Make the Patties

Before you get started on the patties, you want to have some cooked and cooled quinoa on hand. It is better to use day old quinoa if you have it.

Add the chickpeas, onion, garlic, dry seasonings and lemon juice to a food processor. Blend until combined. Add the chickpea mixture, quinoa & bread crumbs to a bowl and mix to combine. Taste and add salt if needed.

Form the mixture into patties and put them on a parchment-lined baking sheet. Pop them in the freezer for at least 20 minutes. Freezing them helps them stay together better while cooking.

Step 2: Make the Aioli

While the patties are in the freezer we are going to throw together a quick vegan aioli. This will be the topper for the patties and add a nice fresh, creamy texture.

Mix together some vegan mayo, fresh garlic, dijon mustard, lemon juice & zest, salt and pepper. Give it a taste and adjust if you need to. Keep this in the fridge until you are ready to serve.

Step 3: Cook the Patties

I personally prefer to pan fry these. I think it gives them a nice crispy outer layer that is delish. And you really don’t need a lot of oil. Just a thin layer. If you prefer to bake them, I have instructions for that in the recipe notes.

Heat the oil in a skillet over medium heat. Working in batches, add the patties and cook on each side until browned (approx. 3 minutes per side). You want to be careful while flipping the patties. They are meant to be crumbly, so take your time so they don’t fall apart. Once crispy, remove from the skillet and allow any excess oil to drain off.

Step 4: Serve

And now we can bring everything together. I like to start by adding a pile of arugula to each plate. Then layer on 2 patties. Give them a drizzle of aioli and sprinkle on some microgreens.

I also like to have some lemon wedges on the side. They are great to squeeze over the arugula – no need for extra dressing.

This is such a delicious meal. Be sure to get a little bit of everything in each bite!

Tips & Tricks

If you pan fry, some of the quinoa will naturally separate from the patties while cooking. Try to be extra careful while flipping. I also just scoop that extra quinoa out of the pan at the end and put it on top of the patties.

If you are making these ahead of time, freeze the patties and don’t pan fry until ready to serve.