These quinoa and chickpea patties are delicious and packed with flavor and healthy benefits like fiber and protein. They're vegetarian, gluten free, and dairy free.
2Tablespoonsavocado oil or extra virgin olive oilseparated
1shallotminced
1.5cups(14 ounce can) cooked garbanzo beans
½cupsuperfine almond flour or gluten free bread crumbs
1cupcooked quinoa*
½cupgrated Parmesan cheese
½cupgrated carrots (about 1 medium size carrot)
¼cupfresh parsleyfinely chopped
2eggsbeaten
1Tablespoonred wine vinegar
¼teaspoonkosher or sea salt
¼teaspoonfreshly cracked black pepper
Instructions
Place 1 teaspoon oil in a small saute pan over medium heat. Saute the shallots until softened and sweetened, about 5 minutes, stirring occasionally. Remove from heat.
In a large mixing bowl, mash the beans with the back of a fork. Add the cooked shallots and remaining ingredients and use a spoon to combine well.
Gently form into patties about 1/2-inch thick and 3 inches across. In a heavy cast iron skillet (do NOT use a non-stick pan or the patties won't brown), heat remaining olive oil over medium-high heat.
Cook patties until golden brown and crisp, about 3 minutes per side, reducing heat if they're browning too quickly.
Serving Suggestion:
Top patties with a poached egg, cracked black pepper, and scallions to serve. Also great topped with tomato salsa or spinach pesto!
Notes
* 1/2 cup uncooked quinoa = 1 cup cooked quinoaWeight Watchers Smart Points (based on Freestyle program) per patty = 3