Seriously Great Crispy Veggie Patties That Everyone Will Love

Ingredients

• 1 cup cooked quinoa (or rice)
• 1 cup chickpeas, mashed (or black beans)
• ½ cup breadcrumbs (use gluten-free if needed)
• 1 tsp baking powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 large egg (or flax egg for vegan option)
• 2 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 cup grated carrots
• 1 cup finely chopped bell pepper
• ½ cup finely chopped spinach or kale
• Fresh herbs (optional)
• Sliced avocado (optional)
• Yogurt or vegan sour cream (optional)

Instructions

1. Prepare your ingredients: Cook your quinoa or rice according to package instructions. Rinse and drain the chickpeas if using canned, and mash them lightly.
2. Mix the base: In a large bowl, combine cooked quinoa, mashed chickpeas, breadcrumbs, baking powder, and spices thoroughly.
3. Add the vegetables: Fold in grated carrots, chopped bell pepper, and spinach or kale until well incorporated.
4. Incorporate wet ingredients: In a separate bowl, whisk together egg, olive oil, and soy sauce. Pour this into the dry ingredients and mix until just combined.
5. Shape the patties: Form the mixture into patties about ½ inch thick, placing them on a tray lined with parchment paper.
6. Cook the patties: Preheat your oven to 400°F (200°C). Bake the patties for 20-25 minutes, flipping halfway through, until golden brown and crispy. For air frying, preheat to 375°F (190°C) and cook for about 12-15 minutes.
7. Serve: Let the patties cool slightly before serving. Pair with your favorite sauce or toppings.