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    Home » Diet » Gluten Free Recipes

    Quinoa Cakes with Chickpeas & Creamy Cucumber Sauce

    5 from 1 vote
    Posted October 5, 2017 (last updated August 8, 2018) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

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    Quinoa Cakes with Chickpeas & Creamy Cucumber Sauce is a delicious and healthy meal. These kid-friendly quinoa cakes are something that the whole family will love.

    Chickpea Quinoa Cakes with Creamy Cucumber Sauce on a plate,

    This is the time of year that I struggle the most to eat healthily.

    It is as if the minute temperatures dip below 90, a trigger goes off in my brain.

    Two Chickpea Quinoa Cakes with Creamy Cucumber Sauce with a bowl in the background.

    Must. Have. Comfort. Food.

    It makes no sense whatsoever because it isn't like it is even cool here.

    There is no hint of Fall unless you count the pumpkin centerpiece on my table. And the Christmas decorations that are already showing up in some stores. (Totally off topic, but that is just weird. It is October 5th. Can we at least wait until November?)

    Shot Chickpea Quinoa Cakes with Creamy Cucumber Sauce on the side.

    Yet, still, I crave comfort food.

    Though I'm prone to indulgence, I've found the best success with staying on track is to make foods that are both comforting and healthy.

    These Chickpea Quinoa Cakes with Creamy Cucumber Sauce are the perfect example. I love quinoa cakes all the time, but when you throw in this delicious cucumber sauce (that I make with yogurt), you've got a comforting dish that won't get your health goals off track.

    If You Like These Quinoa Cakes, You May Also Like:

    • Quinoa Fritters
    • Sweet Potato Quinoa Burgers with Avocado Cilantro Yogurt Sauce
    • Mexican Quinoa Burgers
    • Zucchini Quinoa Patties
    • Curried Roasted Chickpeas
    Print Recipe
    5 from 1 vote

    Quinoa Cakes with Chickpeas Creamy Cucumber Sauce

    Chickpea Quinoa Cakes with Creamy Cucumber Sauce is a delicious and healthy meal. These kid-friendly quinoa cakes are something that the whole family will love.
    Prep Time20 minutes mins
    Cook Time12 minutes mins
    Total Time32 minutes mins
    Course: Main Course
    Cuisine: American, Gluten Free, Healthy
    Servings: 8
    Calories: 300kcal
    Author: Wendy Polisi

    Ingredients

    • ¾ cup quinoa flakes
    • 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.

    Nutrition

    Calories: 300kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 177mg | Potassium: 465mg | Fiber: 8g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 10.6mg | Calcium: 92mg | Iron: 3.8mg

    Filed Under:

    Gluten Free RecipesQuinoa Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Comments

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      Rating




    1. Shannon Graham

      July 13, 2018 at 7:14 pm

      5 stars
      Those would be a delicious side, especially with that sauce!

      Reply
    2. Shirley Benningfield

      September 13, 2020 at 2:19 pm

      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!

      Reply
      • Wendy Polisi

        September 13, 2020 at 3:15 pm

        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.

        Reply

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