Sometimes you just need a solid, satisfying plant-based meal that doesn’t feel like a salad.
These quinoa chickpea patties hit that sweet spot.
They’re crispy on the outside, soft and flavorful inside, and that creamy avocado sauce? Total game-changer.
Why I Love This Recipe
This one’s a go-to in my kitchen. I started making these when I wanted something hearty but still healthy—turns out, they’re even better the next day.
- Packed with protein and fiber
- Crispy without deep frying
- Super meal-prep friendly
- That avocado sauce makes everything better
- No fancy ingredients, just pantry staples
Servings: 4 (makes 8 patties)
Total Time: 35 minutes
What You’ll Need
For the Patties
- 1 cup cooked quinoa (cooled)
- 1 (15 oz) can chickpeas, drained and mashed
- ¼ cup finely diced red onion
- 2 garlic cloves, minced
- 1 tbsp chopped parsley
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp oat flour (or breadcrumbs)
- 1 tbsp olive oil (for cooking)
For the Avocado Sauce
- 1 ripe avocado
- Juice of ½ lemon
- 1 small garlic clove
- 2 tbsp olive oil
- 2–3 tbsp water (to thin)
- Pinch of salt
Step-by-Step Instructions
1. Prep the chickpeas
In a mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still a little chunky.
2. Mix the patty ingredients
Add mashed chickpeas, cooked quinoa, red onion, garlic, parsley, cumin, smoked paprika, salt, pepper, and oat flour into the bowl. Mix until combined and holds together when pressed.
3. Form the patties
Scoop the mixture into 8 equal parts and shape into patties using your hands.
4. Cook the patties
Heat olive oil in a non-stick pan over medium heat. Add patties and cook for about 4–5 minutes per side until golden and crisp.
5. Make the avocado sauce
In a blender, combine avocado, lemon juice, garlic, olive oil, water, and salt. Blend until smooth and creamy, adding more water if needed.
6. Plate and serve
Place patties on a plate or bowl, drizzle with avocado sauce, and top with extra parsley or lemon zest if you like
Leftovers & Storage
Store leftover patties in the fridge for up to 4 days. Reheat in a skillet or toaster oven for best texture. The avocado sauce is best fresh, but can be stored up to 2 days in an airtight container with plastic wrap pressed on top.
Macros (per 2 patties + sauce)
- Calories: ~310
- Protein: 10g
- Carbs: 26g
- Fat: 18g
- Fiber: 7g
Why This Recipe Works (Quick Science)
Chickpeas and quinoa are both rich in plant protein and starch, which help the patties bind naturally. Oat flour helps absorb moisture, so they hold their shape without eggs. Cooking them in a pan adds that golden crust without deep frying.
Meal Plan Ideas
- Great in a lunchbox with greens and hummus
- Serve on top of a salad with extra avocado sauce
- Turn into a veggie burger with lettuce and tomato
- Pair with roasted veggies or a grain bowl
Common Mistakes
- Too wet? Add a little more oat flour.
- Too dry? Mix in a splash of olive oil or lemon juice.
- Falling apart in the pan? Chill patties for 10–15 minutes before cooking.
- Sauce too thick? Add a tablespoon of water at a time until pourable.
What to Serve With
- Roasted sweet potatoes or carrots
- Fresh cucumber tomato salad
- Brown rice or farro
- Steamed greens or sautéed spinach
FAQ
Can I bake them instead of pan-frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Can I freeze them?
Freeze after shaping (before cooking) or after cooking. Reheat in a skillet or oven for best results.
Can I skip the avocado sauce?
Sure, but it adds a creamy contrast. You can sub with hummus or tahini sauce too.
Can I use a different bean?
White beans work well, just make sure to mash them well.
Wrap-Up
These quinoa chickpea patties with avocado sauce are one of those recipes you’ll keep coming back to. Crispy, creamy, and full of flavor—don’t forget to pin this one and let me know how it turned out in the comments!