Cripsy Vegan Quinoa Patties for Burgers (Gluten-Free)

Ingredients

• 1 cup uncooked (dry) quinoa (OR 3 cups cooked )
• 2 cups water
• 1/3 cup chickpea flour (*see notes for substitutions)
• 1/3 cup water
• 2 green onions (finely sliced, ~3/4 cup (OR use yellow onion))
• 1 green garlic (thinly sliced (OR 1 minced garlic clove))
• 2 carrots (finely shredded (~1 1/4 cup))
• 2 tablespoons nutritional yeast ((optional))
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cumin powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon turmeric powder
• 3-4 tablespoons vegetable oil (for frying)

Instructions

1. 1

   Cook quinoa: Rinse quinoa under cold water and drain well. Add to a pot with water, bring to a boil, then reduce heat and simmer for 10-15 minutes until the liquid is absorbed. Cover and let it steam for 5 minutes before fluffing with a fork. Set aside to cool.Skip this step if using pre-cooked quinoa.

2. 2

   Prepare "chickpea egg": Whisk chickpea flour and water together in a small bowl until smooth and lump-free.

3. 3

   Make the patty mixture: Finely chop scallions and green garlic, and shred the carrots. In a large bowl, combine quinoa, chickpea “egg,” chopped veggies, nutritional yeast (if using), salt and spices. Mix well with your hands or a spoon.

4. 4

   Shape and cook patties: Scoop the mixture and shape into small patties, flattening gently with your hands. Heat a non-stick pan with oil over medium-high heat. Cook patties for about 3–4 minutes per side, flipping halfway through, until golden brown and crispy on both sides. Drain on paper towels and serve warm or cold.