These healthy chickpea patties are a breeze to make using simple pantry staples. Crispy on the outside and soft on the inside, they can be shaped into patties or nuggets for a fun twist!
EQUIPMENT
- Blender
- Sheet Pan
- Baking Mat
INGREDIENTS
- 1 cup (155g) finely chopped vegetables of choice (e.g., broccoli, red bell pepper)
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 15 ounces (260g) can no-salt-added chickpeas, rinsed and drained (or 1 3/4 cups cooked)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 cup (135g) cooked quinoa
- 1/4 cup chopped cilantro or parsley (optional, but highly recommended)
- 1 egg, beaten (or a flax/chia egg as a substitute)
- Shredded cheese or nutritional yeast, optional (adjust to taste)
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.
- Place the vegetables in a blender or food processor and pulse until finely chopped, leaving small pieces for texture. Squeeze out excess water.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sauté the chopped veggies until softened (about 3-5 minutes). Reduce the heat and add cumin, garlic powder, and smoked paprika. Stir and cook for an additional minute.
- In the same blender or food processor, combine the chickpeas, tahini, lemon juice, and the remaining tablespoon of olive oil. Blend until smooth.
- In a large mixing bowl, combine the cooked vegetables, chickpea mixture, quinoa, cilantro/parsley, egg, and optional shredded cheese or nutritional yeast. Mix until fully incorporated.
- Shape the mixture into even-sized balls, then flatten them into patties.
- Arrange the patties on the prepared baking sheet and bake for 20 minutes. Flip them carefully and bake for an additional 10 minutes.
- Serve warm with your favorite dip or sauce.
NOTES
- Don’t force the flip! If the patties don’t flip easily, return them to the oven for a few more minutes until they firm up. Forcing the flip may cause them to break.
- Once cooled, store the patties in an airtight container. Since they’re not fried, they may dry out if left exposed.
- Storage Options:
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Flash freeze, then transfer to an airtight container or freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition (per serving):
- Calories: 107 kcal
- Carbohydrates: 11g
- Protein: 4g
- Fat: 6g
- Fiber: 3g
