Crispy Baked Chickpea and Quinoa Patties with Garlic Tahini Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chickpea and Quinoa Patties with Garlic Tahini Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chickpea and Quinoa Patties with Garlic Tahini Slaw

Enjoy these crispy, baked chickpea and quinoa patties paired with a zesty garlic tahini slaw. The patties offer a hearty blend of chickpeas, quinoa, and a touch of tofu and nutritional yeast for an extra protein boost, while the slaw’s edamame and crunchy cabbage deliver a refreshing complement. This vibrant, flavorful dinner is entirely plant-based, delivering a satisfying balance of textures and a burst of savory, tangy flavors in every bite.

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NUTRITION

564kcal
Protein
44.9g
Fat
15.9g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Chickpeas

1/3 cup Cooked Quinoa

1/4 cup Chickpea Flour

1/4 cup Nutritional Yeast

2 tablespoons Extra Nutritional Yeast

1 tablespoon Vegan Protein Powder

75 grams Extra Firm Tofu

1/2 cup Cooked Edamame

1 cup Shredded Red Cabbage

1 medium Shredded Carrot

1 teaspoon Tahini

1 clove Minced Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine chickpeas, quinoa, chickpea flour, 1/4 cup nutritional yeast, extra nutritional yeast, vegan protein powder, and tofu. Pulse until the mixture is coarse but holds together. Season with salt and pepper.

  • 3

    Form the mixture into small patties, about 4-5 patties depending on size, and place them on the prepared baking sheet.

  • 4

    Bake the patties for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 5

    Meanwhile, in a large bowl, prepare the garlic tahini slaw by combining shredded red cabbage, shredded carrot, and cooked edamame.

  • 6

    In a small bowl, whisk together tahini, lemon juice, minced garlic, a pinch of salt, and a little water to thin if needed.

  • 7

    Drizzle the dressing over the slaw and toss to coat evenly.

  • 8

    Plate the warm patties with a generous serving of garlic tahini slaw on the side, and enjoy your balanced, protein-packed vegan dinner.

Crispy Baked Chickpea and Quinoa Patties with Garlic Tahini Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chickpea and Quinoa Patties with Garlic Tahini Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chickpea and Quinoa Patties with Garlic Tahini Slaw

Enjoy these crispy, baked chickpea and quinoa patties paired with a zesty garlic tahini slaw. The patties offer a hearty blend of chickpeas, quinoa, and a touch of tofu and nutritional yeast for an extra protein boost, while the slaw’s edamame and crunchy cabbage deliver a refreshing complement. This vibrant, flavorful dinner is entirely plant-based, delivering a satisfying balance of textures and a burst of savory, tangy flavors in every bite.

NUTRITION

564kcal
Protein
44.9g
Fat
15.9g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Chickpeas

1/3 cup Cooked Quinoa

1/4 cup Chickpea Flour

1/4 cup Nutritional Yeast

2 tablespoons Extra Nutritional Yeast

1 tablespoon Vegan Protein Powder

75 grams Extra Firm Tofu

1/2 cup Cooked Edamame

1 cup Shredded Red Cabbage

1 medium Shredded Carrot

1 teaspoon Tahini

1 clove Minced Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine chickpeas, quinoa, chickpea flour, 1/4 cup nutritional yeast, extra nutritional yeast, vegan protein powder, and tofu. Pulse until the mixture is coarse but holds together. Season with salt and pepper.

  • 3

    Form the mixture into small patties, about 4-5 patties depending on size, and place them on the prepared baking sheet.

  • 4

    Bake the patties for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 5

    Meanwhile, in a large bowl, prepare the garlic tahini slaw by combining shredded red cabbage, shredded carrot, and cooked edamame.

  • 6

    In a small bowl, whisk together tahini, lemon juice, minced garlic, a pinch of salt, and a little water to thin if needed.

  • 7

    Drizzle the dressing over the slaw and toss to coat evenly.

  • 8

    Plate the warm patties with a generous serving of garlic tahini slaw on the side, and enjoy your balanced, protein-packed vegan dinner.