YOUR SOLIN GENERATED RECIPE
Crispy Baked Chickpea Patties with Quinoa and Fresh Tomato Salad
Oven-baked chickpea and quinoa patties seasoned with savory cumin, served with a bright tomato and cucumber salad and a squeeze of zesty lemon.
INGREDIENTS
0.5 cup Canned Chickpeas, drained
1 ounce Vital Wheat Gluten
0.25 cup Cooked Quinoa
2 tablespoons Nutritional Yeast
1 medium Tomato, chopped
0.5 cup Cucumber, sliced
1 tablespoon Lemon Juice
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, mash the drained chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.
Stir in the cooked quinoa, vital wheat gluten, nutritional yeast, garlic powder, and a pinch of salt and cumin if desired.
Add a splash of water or lemon juice if the mixture is too dry, then form into two or three small patties.
Place the patties on the baking sheet and bake for 10-12 minutes per side until the edges are golden and crispy.
While the patties bake, toss the chopped tomato and cucumber with the lemon juice and a pinch of black pepper.
Serve the warm patties alongside the fresh salad for a high-protein, plant-based lunch.