Ingredients:

  • 1 cup (170g) quinoa, rinsed and drained
  • 2 cups (480ml) vegetable broth or water
  • 1 can (15oz/425g) chickpeas, drained and rinsed
  • 1 cup (150g) grated zucchini
  • 1/2 cup (70g) breadcrumbs (gluten-free optional)
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) paprika
  • Salt and pepper to taste
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (30ml) water
  • Salt to taste

Instructions:

  1. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
  2. In a large bowl, mash chickpeas with a fork or potato masher, leaving some chunks for texture. Add grated zucchini, cooked quinoa, breadcrumbs, parsley, onion, garlic, cumin, paprika, salt, and pepper.
  3. Mix ingredients until well combined. Form into 2-inch patties and place them on a lined baking sheet.
  4. Preheat the oven to 375°F (190°C). Bake patties for 20-25 minutes, flipping halfway through, until golden brown.
  5. In a small bowl, whisk together tahini, lemon juice, water, and salt until smooth.
  6. Serve warm with tahini sauce and enjoy!