Chickpea Quinoa Cutlets
‘I have 99 problems, but protein isn’t one’
This is a great protein dense vegan recipe from the blog cooking for peanuts. This is an amazing blog dedicated to plant-based recipes for this amazing woman’s three children. I just added a few extra medicinal spices to adapt to my taste. Plant based foods are rich in protein and grains like Quinoa are complete proteins with all of the required amino acids. Plant proteins have the additional advantage of having fibre, minerals, vitamins and antioxidants. That’s why I love this recipe, it’s naturally gluten free, has multiple forms of proteins and veggies, making it a complete nutrient dense dish.
Mr B ate these when working from home (in what he calls ‘foraging’) and in usual fashion there weren’t any left when I got home (head slap emoji), so will be making another batch this weekend!
Ingredients
- I small onion, diced
- 1 carrot, grate and squeeze out any water
- 1 cup spinach, chopped
- 1 can organic chickpeas
- 2 tbsp. nutritional yeast
- 1 tbsp. cumin seeds
- ½ tsp. cumin powder
- ½ tsp. turmeric powder
- ½ tsp. coriander powder
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 cup quinoa, cooked
- 2 cups chickpea flour
- 1 tsp. Salt
- 1 cup water
- ¼ cup oil
Method
- Preheat the oven to 350F
- Add the onion, carrot and spinach to a bowl
- Rinse and wash the chickpeas and add to the bowl
- Add the nutritional yeast, cumin, paprika, garlic and onion powder
- Add the quinoa and mix all together
- In a separate bowl add the chickpea flour and gradually add the water whilst whisking. Mix in ½ tsp. salt
- Add the chickpea batter and mix thoroughly
- Taste and add more seasoning as needed
- Let sit for 10-15 minutes (this helps it bind as the batter absorbs water)
- Wash and use hands to form patties
- Brush oil onto the patties and bake for 20-30 minutes or until golden brown, turning once
- Make sure to serve with a dipping sauce as they can be a little dry
