Quinoa Chickpea Patties with Avocado Sauce

These patties are crispy on the outside, soft on the inside, and packed with protein and flavor.

Pair them with creamy avocado sauce and boom — you’ve got a satisfying meatless meal that doesn’t feel like it’s missing anything.

Ingredients

• 1 cup cooked quinoa
• 1 (15 oz) can chickpeas, rinsed and mashed
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped red onion
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 egg, beaten
• 1 tbsp olive oil (for cooking)

Avocado Sauce:

• 1 ripe avocado
• 2 tbsp Greek yogurt
• Juice of 1/2 lemon
• 1 garlic clove, minced
• Salt to taste
• 1 tbsp water (to thin)

Makes 8 patties

Total Time: 30 minutes

Why I Love This Recipe

There’s something so comforting about a crispy-on-the-outside, creamy-on-the-inside patty. This one hits all the right notes. I first made these on a Sunday when I wanted something hearty but still fresh. Now it’s in my weekly rotation.

• Great for meal prep
• Super budget-friendly
• Easy to customize with whatever herbs or spices you’ve got
• That avocado sauce? Addictive.

Recipe + Instructions

Step 1: Cook the quinoa

Ingredients used:

• 1/2 cup dry quinoa
• 1 cup water

Bring 1 cup water and 1/2 cup dry quinoa to a boil. Lower heat, cover, and simmer for 15 minutes until all the water is absorbed. Fluff with a fork and let cool.

Step 2: Prep the patty mix

Ingredients used:

• 1 cup cooked quinoa (from Step 1)
• 1 (15 oz) can chickpeas, rinsed and mashed
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped red onion
• 2 minced garlic cloves
• 1/4 cup chopped parsley
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 beaten egg

In a large bowl, mix the mashed chickpeas with cooked quinoa. Add breadcrumbs, red onion, garlic, parsley, cumin, paprika, salt, pepper, and beaten egg. Stir until everything is fully combined.

Step 3: Form the patties

Ingredients used:

• Mixture from Step 2

Scoop out the mixture and form 8 small patties with your hands. They should hold together easily but feel a bit soft.

Step 4: Cook the patties

Ingredients used:

• 1 tbsp olive oil
• Formed patties from Step 3

Heat 1 tbsp olive oil in a skillet over medium heat. Cook the patties 3–4 minutes per side until golden brown and crisp. Don’t crowd the pan — work in batches if needed.

Step 5: Make the avocado sauce

Ingredients used:

• 1 ripe avocado
• 2 tbsp Greek yogurt
• Juice of 1/2 lemon
• 1 minced garlic clove
• Salt to taste
• 1 tbsp water

Mash the avocado in a bowl. Mix in Greek yogurt, lemon juice, garlic, salt, and water. Stir until smooth and creamy. Add a little more water if you want it thinner.

Macros (Per Patty + Sauce Portion)

• Calories: 180
• Protein: 6g
• Carbs: 21g
• Fat: 8g
• Fiber: 5g

Why This Recipe Works (Quick Science)

• Quinoa adds structure with its nutty flavor and fluffy texture
• Chickpeas bind the patties while staying tender
• Egg locks everything together when heated
• Panko gives it that perfect crisp edge
• The acid in the lemon juice keeps the avocado sauce fresh and zippy

Common Mistakes

• Not draining chickpeas enough – too much moisture = mushy patties
• Skipping the chill time (if needed) – if the mix feels too soft, pop it in the fridge for 10 min
• Overcrowding the pan – makes it hard to get that golden crust

What to Serve With

• Simple side salad with lemon vinaigrette
• Roasted sweet potato wedges
• Warm pita bread or wraps
• Pickled red onions for a tangy kick

FAQ

Can I bake these instead of frying?
Yes! Bake at 400°F for 20 minutes, flipping halfway. Spray with oil for crispier edges.

Can I freeze them?
Totally. Freeze after forming but before cooking. Thaw slightly before cooking.

Is there a vegan version?
Swap the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).

Final Thoughts

These patties are everything: easy, crispy, satisfying, and totally meal-prep friendly. Whether you’re vegetarian or just trying something new, this recipe hits the spot without trying too hard. Keep that avocado sauce in your fridge — it goes with everything.