Quinoa Cakes with Chickpeas
Ingredients
The cakes
-
¾
cup
quinoa flakes or quick oats
-
3
cups
chickpeas, drained and rinsed (about 2 cans)
-
2
cups
cooked quinoa
-
½
cup
chickpea flour
-
2
large
eggs or flax eggs (2 tablespoons flax seeds + 6 tablespoons warm water)
-
2
tablespoons
tahini
-
¼
cup
cilantro, chopped
-
3
scallions
sliced thin
-
¼
cup
red pepper, chopped
-
1
teaspoon
chili powder
-
⅛
teaspoon
cayenne pepper
-
½
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
1
tablespoon
coconut oil (more as needed)
The sauce
-
1
cucumber
peeled, seeded and shredded
-
1
cup
plain Greek yogurt (dairy or non-dairy)
-
1
tablespoon
fresh lime juice
-
¼
cup
fresh cilantro, chopped
-
2
cloves
garlic, minced
-
2
scallions
sliced thin
-
to taste
salt and pepper
Instructions
- Make flax eggs by combining flax seeds with warm water and setting aside.
- Process quinoa flakes in a food processor until smooth, then add chickpeas, quinoa, and chickpea flour, processing until mostly pureed with some large chunks remaining.
- In a medium bowl, combine flax eggs, tahini, cilantro, scallions, red pepper, chili powder, cayenne pepper, salt, and pepper.
- Stir in the processed quinoa mixture and form into 8 equal patties, about ½ cup each.
- Heat oil over medium heat and add patties, cooking until brown, about 6 minutes per side.
- Serve the cakes with cucumber sauce.
- To make the sauce, place shredded cucumber in a colander over a bowl, sprinkle with salt, and let sit for 20 minutes.
- Combine cucumber, yogurt, lime juice, cilantro, garlic, and scallions in a medium bowl, seasoning with salt and pepper to taste.
- Refrigerate the sauce until ready to use.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
8g
Total carbohydrates
41g
Total protein
14g
Sodium
177mg
Cholesterol
50mg
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