Quinoa Chickpea Patties from Diet for the MIND
Say good-bye to boring veggie burgers. These Quinoa Chickpea Patties, created by Laura Morris, co-author of Diet for the MIND, are as crave-worthy as they are good for you. Packed with so many brain healthy ingredients, these burgers are my first choice for using up leftover quinoa. And I especially love Laura’s addition of the anti-inflammatory spices smoked paprika and cumin.
For best results, be sure to chill the patties before cooking. This will ensure they maintain their burger-like shape. And feel free to riff on this recipe with whatever leftover grains and beans you have, adding your favorite spices. I’m working on a Tuscan version made with farro and cannellini beans, topped with my basil cashew cream.
Special thanks to Laura Morris for sharing this recipe with Brain Health Kitchen!
Prep Time | 45 minutes |
Cook Time | 20 minutes |
Passive Time | 30 minutes |
Servings |
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- 1 cup cooked quinoa
- 1 15-ounce can chickpeas liquid included
- 2/3 cup grated carrot
- 2 cloves garlic mashed
- 1 Tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1 egg beaten
- 1/3 cup whole wheat bread crumbs
- 1/4 cup chickpea flour or all purpose flour
- 1/4 cup extra virgin olive oil for cooking
- 2 avocados skin removed and pit taken out, thinly sliced
- 4 Roma tomatoes thinly sliced
- 10 whole wheat mini buns optional
Ingredients
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- In a large bowl combine quinoa and chickpeas. Using a potato masher, break up chickpeas until mostly mashed, a little chunky is ok. Add carrot, garlic, cumin, paprika, parsley, salt, pepper, egg, breadcrumbs and flour. Mix until combined. Add a little water if dry. Should be slightly sticky.
- Using a 1/3 measuring cup, scoop out mixture and form into patties. Place on a plate and refrigerate covered for up to 2 hours or put in the freezer for 30 minutes. The colder the patties, the better the shape will hold when cooking.
- Bring a large pan to medium high heat. Add enough oil to thinly coat the bottom of the pan, heat for 60 seconds. Carefully add patties one at a time. Cook 3-5 minutes per side or until a light golden crust appears. Add more oil if pan gets dry.
- To serve: Place patties on bun. Top with 1-2 slices of avocado and 2 slices of tomato.
Excerpted from DIET FOR THE MIND Copyright © 2017 by Dr. Martha Clare Morris.
Used with permission of Little, Brown and Company, New York. All rights reserved.
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