Crispy Chickpea Quinoa Patties

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 45 minutes

Składniki

1 15-ounce can chickpeas (drained & rinsed)

1/2 red onion (roughly chopped)

2 cloves garlic (peeled)

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried thyme

1 lemon (juiced, plus more for serving)

1 cup cooked & cooled quinoa

2/3 cup panko bread crumbs

oil (for frying)

arugula & microgreens (optional, for serving)

1/2 cup vegan mayo

2 cloves garlic (finely minced)

1 tablespoon dijon mustard

1 lemon (zest and juice)

salt & pepper (to taste)

Wskazówki

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.

Use a 1/3 cup to measure out the mixture and form them into patties. Place on a parchment-lined baking sheet and place in the freezer for 20 minutes to firm up.

Meanwhile, add the aioli ingredients to a bowl and mix. Taste and adjust the seasonings as needed. Place in the fridge until ready to serve.

Heat a thin layer of 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 - see notes for baking instructions.

Serve the patties over a bed of arugula. Top with the aioli & some microgreens. Serve with lemon wedges on the side and enjoy.

Wartości Odżywcze

• Kalorie: 203 kcal
• Tłuszcz Całkowity: 11 g
• Węglowodany Całkowite: 21 g
• Białko: 5 g