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Quinoa Cakes with Chickpeas Creamy Cucumber Sauce

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.
Course Main Course
Cuisine American, Gluten Free, Healthy
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8
Calories 300kcal

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
  • 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