Quinoa Chickpea Patties (Vegan and Alkaline)
I was on the phone (facetime) with my eldest niece the other day (who has developed a passion for cooking). She asked me what I was cooking and I told her I was making quinoa patties. She responded by making an "ewwww" face. LOL. I said I know I know though quinoa was "ew" too because every time I had tried it it tasted bland. She said, "yea, it tastes like cardboard." Though I wanted to fall out laughing because those were once my words exactly, I told her its all about generating the right texture and seasoning to make food excite your tastes bud.
I this recipe does just that. It takes what most people I have met find bland and virtually tasteless into something mouthwatering. My husband ate an entire batch in about 20 minutes the first time I made some! I was able to prevent myself from inhaling the second batch because they were for my lunch that week. I placed 2 patties on top of a lovely romaine salad added some cashew sour cream and avocado. Instant success!
- 1 cup Garbanzo Bean Flour (Spelt Flour works just as well)
- 1/2 cup White Onion, diced
- 1/4 cup Green Onions, chopped
- 1/4 cup Fresh Cilantro, chopped
- 1/2 cup Green Pepper, diced
- 4 Kale leaves, chopped
- 1/3 cup Plum Tomato, diced (cherry tomatoes work well too)
- 2 tsp. Basil
- 2 tsp. Oregano
- 2 tsp. Onion Powder
- 2 tsp. Sea Salt
- 1 tsp. Dill
- 1/2 tsp. Ginger Powder
- 1/2 tsp. Cayenne Powder
- 1 tsp. Irish Sea Moss
- 1/4 to 1/2 cup Spring Water
- Grape Seed Oil
- Sautee onion (white and green) in skillet until onions are soft and translucent (about 5 minutes)
- In a large bowl, mix together all seasonings and vegetables (including the cooked onions), then mix in flour.
- Slowly add water and mix until mixture can be formed into a patty. Add more flour if too loose.
- Add grapeseed oil to skillet and cook patties on medium-high heat for 2-3 minutes on each side. Continue flipping until both sides are brown.
- Serve on flatbread, burger buns, on top of a salad or eat them solo!