Quinoa Cakes are where wholesome goodness meets mouthwatering deliciousness in one little patty. These little gems are not just incredibly tasty; they're packed with protein, making them a perfect meal for anyone looking to boost their nutrition without compromising on flavor. Easy to whip up and delightful to the palate, Quinoa Cakes are a surefire way to bring excitement back to your dining table.
Ever find yourself stuck in a dinner rut, cycling through the same few meals week after week? I've been there, and let me tell you, it's a conundrum that's all too familiar for many of us.
These little quinoa cakes are the perfect way to mix things up. They are a breeze to make and packed with nutrition. Best of all, they are so delicious that everyone at your table will be asking for seconds.
Serve them up with a side of our zesty sauce and a light salad, and watch as they become an instant hit among family and friends!
Quinoa Cakes Ingredients
- Quinoa Flakes: A fantastic gluten-free alternative to breadcrumbs, adding a lovely texture to our cakes. If you can't find quinoa flakes, feel free to use rolled oats pulsed a few times in a food processor for a similar effect or quick oats.
- Chickpeas: The star protein of our dish, chickpeas make these cakes wonderfully filling and add a lovely nutty flavor. If you're in a pinch, cannellini beans or black beans can also do the trick.
- Cooked Quinoa: Adding that signature nutty taste and boosting the protein content even further. If quinoa isn't your thing, cooked millet or bulgur wheat are great substitutes.
- Chickpea Flour: Helps bind everything together. In its absence, all-purpose flour (gluten-free if necessary) or almond flour could be used, adjusting the quantity as needed to get the right consistency.
- Eggs OR Flax Eggs: For binding and moisture. Those avoiding eggs can confidently use flax eggs (a blend of flaxseeds and water) for a vegan-friendly option.
- Tahini: This sesame seed paste adds a creamy texture and a hint of bitterness that balances the flavors.
- Cilantro: Fresh cilantro brings a burst of freshness and color. If cilantro isn't your herb of choice, parsley makes a great alternative.
- Scallions: For that mild oniony crunch. Chopped chives or a small amount of finely diced red onion can work as well.
- Red Pepper: Adds sweetness and a pop of color. Feel free to swap with any bell pepper variety you have on hand.
- Chili Powder & Cayenne Pepper: These spices bring warmth and a gentle kick. Adjust the amount based on your heat preference, or use paprika for a milder flavor.
- Sea Salt & Fresh Ground Black Pepper: Essential for seasoning. Always adjust to your taste!
- Coconut Oil: For frying, lending a subtle sweetness. Any neutral oil like avocado or vegetable oil is a perfect alternative.
Tips & Tricks
- Start with Fluffy Quinoa: The secret to perfect quinoa cakes begins with perfectly cooked quinoa. Use one of my go-to methods for the stove-top, rice cooker, or Instant Pot.
- Experiment with Flavors: Don’t shy away from adding your unique twist to the recipe. Love a bit more kick? Throw in an extra dash of cayenne pepper. Fan of a fresh zest? A squeeze of lemon juice in the mix won’t hurt. Making these cakes is like painting on a canvas, and you’re the artist!
- Let the Mixture Sit: After combining all your ingredients, give the mixture some time to sit before forming your patties. I usually aim for about 10-15 minutes. This little pause helps the flavors to marry beautifully and makes the patties easier to shape.
- Size Matters: Keep your patties uniform in size to ensure they cook evenly. I often use an ice cream scoop to measure out the mixture – it’s a simple trick that works wonders and keeps my hands less messy!
- Get That Golden Crust: To achieve that irresistible golden crust, make sure your pan is nicely heated before adding the patties. A medium heat works best, giving them enough time to cook through without burning the outsides. And don’t forget a generous drizzle of your favorite cooking oil to get that perfect sear.
- Dress Them Up: While these quinoa cakes are fabulous on their own, dressing them up with a dollop of cucumber sauce or your favorite chutney takes them to the next level. It’s like putting the cherry on top of an already delicious cake!
More Quinoa Recipes to Try
- Quinoa Patties: Imagine biting into a crispy, golden patty that's bursting with the nutty flavors of quinoa, perfectly complemented by a hint of cheese and fresh herbs. These Quinoa Patties are my go-to for a quick, satisfying lunch that even the pickiest eaters at my table devour with gusto.
- Turmeric Quinoa: Add a splash of color and a healthful boost to your dinner with this Turmeric Quinoa recipe. It's like sunshine in a bowl, where the earthy warmth of turmeric meets the light, fluffy quinoa, creating a side dish that pairs beautifully with just about anything.
- Quinoa Fritters: For those evenings when comfort food is calling your name, these Quinoa Fritters answer with a resounding yes. Crispy on the outside, tender on the inside, they're a fantastic way to sneak some nutrition into your family's diet.
- Quinoa Mac and Cheese: Who says comfort food can't be wholesome? This Quinoa Mac and Cheese will have you rethinking your classic macaroni. It's creamy, cheesy, and oh-so-satisfying, with the added bonus of quinoa's protein and fiber. It's a dish that brings smiles all around the dinner table and leaves everyone asking for seconds.
Quinoa Cakes with Chickpeas Creamy Cucumber Sauce
Ingredients
- ¾ cup quinoa flakes or quick oats
- 3 cups chickpeas drained and rinsed (about 2 cans)
- 2 cups cooked quinoa
- ½ cup chickpea flour
- 2 eggs OR flax eggs 2 tablespoons flax seeds + 6 tablespoons warm water
- 2 tablespoons tahini
- ¼ cup cilantro chopped
- 3 scallions sliced thin
- ¼ cup red pepper chopped
- 1 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon coconut oil more as needed
Sauce
- 1 cucumber peeled, seeded and shredded
- Salt
- 1 cup plain Greek Yogurt dairy or non-dairy (you can also use sour cream)
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro chopped
- 2 cloves garlic minced
- 2 scallions sliced thin
- Salt and pepper
Instructions
- Make flax eggs by combining flax seeds with warm water and setting aside.
- Place quinoa flakes in a food processor and process until smooth. Add in chickpeas, quinoa and chickpea flour and process until mostly pureed but some large chunks remain.
- In a medium bowl combine flax eggs, tahini, cilantro, scallions, red pepper, chili powder, cayenne pepper, salt and pepper. Stir in processed quinoa mixture and form into 8 equal patties, about ½ cup each.
- Heat oil over medium heat. Add patties and cook until brown, about 6 minutes per side. Patties are ready to be flipped when the edges start to brown.
- Serve with cucumber sauce.
To Make the Sauce
- Make the cucumber sauce by placing shredded cucumber in a colander over a bowl. Sprinkle with salt and allow to sit for 20 minutes. Combine cucumber, sour cream, lime juice, cilantro, garlic and scallions in a medium bowl. Salt and pepper to taste. Refrigerate until ready to use.
Shannon Graham
Those would be a delicious side, especially with that sauce!
Shirley Benningfield
I want to try these, but the Quinoa Flakes are over $14.00 for a 12 oz. box! This is ridiculous, and I'm sure that I am not the only one that can't afford to make these. I can buy a steak for that kind of money, and it would take less time to BBQ it, cut it up and use it in a delicious salad. PLEASE tell us another alternative to Quinoa Flakes so we can make this dish without breaking the bank!
Wendy Polisi
Agreed! When this recipe was originally developed for my old website in 2013, they were around $5 a box. They have grown out of popularity and become crazy expensive. I honestly can't even remember the last time I saw them. Quick oats would be a good substitute.