Crispy Quinoa Patties

These flavorful quinoa patties can be pan fried or air-fired for a crispy exterior. I used a parchment liner, which helps to keep them from sticking.

Ingredients—

• 2 1/2 cups cold cooked quinoa

• 1/2 cup chopped sun dried tomatoes

• 1/2 cup finely grated Parmesan cheese

• 1/4 cup finely chopped bell pepper

• 1/4 cup finely chopped onion

• 2 TBSP thinly sliced fresh basil

• 2 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp pepper

• 3 large eggs, beaten

• 3/4 cup panko bread crumbs—I used gluten free

• Oil if frying in pan

Directions—

1. Combine all of the ingredients together and stir to combine.

2. Form 8 patties using about 1/3 cup of each patty.

3. Arrange on a parchment-lined baking sheet.

4. Cover and refrigerate for at least 30 minutes.

5. Heat oil in pan, if using, and cook 4 patties at a time. Cook 5-7 minutes on each side until golden brown. Transfer to a service platter and repeat for the remaining patties.

6. If using air fryer, preheat to 375 degrees. Place 4 patties on a parchment lined paper and cook for 5-7 minutes. Flip and cook until golden brown and crispy, 5-7 minutes longer. Repeat with the remaining patties.

7. Serve hot with your favorite aioli.

Chickpea Patties

There’s something about chickpeas that keeps me coming back for more. Hummus, patties, or toppings for salads, chickpeas are quite versatile and taste good. Chickpeas, or garbanzo beans, are in the legume family. Like any real food, it has nutritive benefits to help a body stay healthy and strong. As a vegetarian, I often get asked about how I get my protein. As Americans, we are all consumed with protein needs, and many people consume way more protein (usually animal protein) than is needed. That extra protein stresses the kidneys and binds up the digestive track. Eating whole, natural foods, like garbanzo beans, is a great way to not only get protein, but the necessary fiber to promote health and wellbeing. Just one cup of garbanzo beans yields 12.5 grams of fiber and one-third of an adult’s protein needs. Anyway you stack it, these legumes are a great choice. Below is a recipe I wanted to share. It’s quick, easy and can be made during the work week. Consider doubling the batch and freezing the extras.

Chickpea Patties

Ingredients:

• 1 medium sized onion, finely chopped

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp smoked paprika

• 1/2 tsp pink salt

• 1 15.5 can garbanzo beans, rinsed and drained

• 2 tsp avocado oil

Directions:

1. In a skillet, add 1/4 cup water along with onion and garlic. Sauté until onions are translucent and soft. Add spices, stirring to combine. Keep warm.

2. In a food processor, add 1 cup garbanzo beans. Pulse until chopped but not smooth. Remove and set aside in a medium mixing bowl.

3. Add remaining garbanzo beans along with onion mixture. Process until smooth.

4. Add blended mixture to bowl with chopped garbanzo beans and combine.

5. Add avocado oil in a skillet on medium heat.

6. Using your hands, pat out four patties and place in the skillet. Cook for 4-6 minutes turning over once, or until golden brown. Serve immediately.

**I like to place aioli on mine, but use any condiment you like.