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Quinoa Veggie Patties

by Jennifer McDonald
Quinoa Veggie Patties

These quinoa veggie patties are to die for! However, my family most certainly didn’t think they would like them. This recipe will make approximately 6 patties at a size of around 3 to 4 inches apiece.

Before you even get started, I have to point out you’ll need a food processor. Before I got mine, I remember I wanted to do this recipe so bad and couldn’t! So when I finally DID get mine, I whipped out this recipe, dove right in, and my family absolutely loved it!

To make this quinoa veggie patties recipe much easier, prepare the quinoa in advance so it is cooled a bit. Working with it piping hot is a serious drag.

Quinoa Veggie Patties

Quinoa Veggie Patties

Jennifer McDonald
Looking for a healthy patty recipe? Here's a simple one for quinoa veggie patties that will totally satisfy your cravings for a healthy and filling snack.
5 from 1 vote
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6 patties
Calories 311 kcal


  • 2 teaspoons olive oil extra virgin
  • ¼ cup celery finely chopped
  • ¼ cup carrot finely chopped
  • ¼ cup sweet red pepper finely chopped
  • ¼ cup parsley leaves fresh
  • ¼ cup spinach
  • ½ teaspoon dried thyme leaf
  • ½ teaspoon ground cumin seeds
  • 1 teaspoon ground coriander seeds
  • ½ teaspoon paprika
  • 1 ¾ cups quinoa cooked
  • 1 cup chickpeas cooked
  • 4 tablespoons wheat flour
  • 1 teaspoon soy sauce sodium-free
  • 2 tablespoons tahini
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper to taste, optional


  • Finely chop the celery, spinach, carrot and sweet red pepper, place in a bowl and set aside.
  • Finely chop parsley in advance and add it to the thyme leaf measurement, set aside.
  • Measure and combine the cumin, coriander, paprika, place in a small bowl and set aside. Now reserve a 1/2 cup of quinoa, 1/2 cup of chickpeas and place those, as well, off to the side. You will be hand smashing those shortly.
  • Heat oil in a wok or frying pan over medium heat.
  • Saute the vegetables for approximately 5 minutes. Add your mixture of cumin, coriander, paprika and stir for an additional 1 minute.
  • Remove from heat and set aside. Now is the fun “smashing” part. Grab the bowl. Make sure it’s a big bowl because you’ll be mixing everything in that bowl at the end that contained the 1/2 cup of chickpeas and 1/2 cup of quinoa, and mash the contents with a fork.
  • Add the veggies, parsley, thyme leaf, quinoa, and chickpeas you haven’t mashed yet, and the flour to a food processor. Process just until the mixture clumps together. Don’t over-mix.
  • Now add the contents of the food processor, tahini, soy sauce and salt & pepper (optional) into the bowl with the already mashed quinoa and chickpeas. If the mixture is too dry to create a patty, add a tiny bit of water. For best results, chill the mix for 1 hour to 1 1/2 hours before forming it into patties.
  • Divide burger mix into 6 equal balls and flatten into 3 to 4-inch patties.
  • Fry in a little extra virgin olive oil on medium heat for around 3 minutes on each side the first time, then 5 to 7 minutes on each side a second time until browned and firm.


Calories: 311kcalCarbohydrates: 47gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 270mgPotassium: 515mgFiber: 7gSugar: 2gVitamin A: 1452IUVitamin C: 14mgCalcium: 142mgIron: 6mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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