Ingredients
- 1 cup Cooked Quinoa (or bulgur for a twist)
- 1 cup Grated Zucchini (squeeze out excess water)
- 1 cup Grated Carrot (or sweet potato as a swap)
- 1 can Canned Chickpeas (lightly mashed)
- 1 cup Bell Pepper (any color)
- 2 pieces Green Onions (finely chopped)
- 1 cup Breadcrumbs (or gluten-free varieties)
- 1 large Egg (or flax egg for binding)
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika (or regular 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 a bit. Grate zucchini and carrot; squeeze zucchini to remove excess water.
- 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 remaining spices and stir to coat.
- Fold in the cooked quinoa and mashed chickpeas until evenly distributed.
- Crack in the egg or add a flax egg. Sprinkle in the breadcrumbs and combine until the mixture holds together.
- Scoop about 1/3 cup of the mixture and form into patties about 3 inches wide.
- Heat olive oil in a skillet over medium heat. Fry patties for about 3 to 4 minutes per side until golden and crispy. Alternatively, bake at 400°F for 15 to 18 minutes, flipping halfway.
- Transfer to a paper towel-lined plate to drain. Let them rest briefly before serving.
Notes
- Serve with your favorite sauce or yogurt dip. Great as leftovers and can be frozen for later use.