Ingredients
- 1 cup Cooked Quinoa (or bulgur)
- 1 cup Grated Zucchini (squeeze out excess water)
- 1 cup Grated Carrot (or sweet potato)
- 1 can Canned Chickpeas (lightly mashed)
- 1 cup Bell Pepper (any color)
- 2 pieces Green Onions (finely chopped)
- 1 cup Breadcrumbs (or gluten-free variety)
- 1 large Egg (or flax egg for binding)
- 2 tbsp Soy Sauce (or Tamari for gluten-free)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- Salt and Pepper to taste
- 2 tbsp Olive Oil (or cooking spray for frying or baking)
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Instructions
- Cook quinoa according to package directions and let it cool.
- Grate zucchini and carrot, squeezing excess water from the zucchini.
- Mash the chickpeas with a fork, leaving some chunks for texture.
- Toss together grated carrot, squeezed zucchini, chopped bell pepper, and green onions in a big bowl. Add soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper, and stir to coat.
- Fold in the cooked quinoa and mashed chickpeas until evenly distributed.
- Add the egg or flax egg and breadcrumbs, combining until the mixture holds together.
- Scoop about one third cup of the mixture and form into patties.
- Heat olive oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden and crispy, or bake at 400°F for 15-18 minutes flipping halfway through.
- Transfer to a paper towel-lined plate to drain, letting them rest before serving.
Notes
- Ensure to squeeze the zucchini to prevent sogginess. Adjust the binders based on moisture level.