Chickpea Quinoa Cakes
November 04, 2014 | Makes 8
- 1 Can (240g drained) of Chickpeas
- 1 Teaspoon of Dried Oregano
- Coarse Salt
- 3 Tablespoons of Tahini
- 1 Onion, Finely Diced
- 1 Large Handful of Kale
- 1/2 Cup Cooked Quinoa (In Chicken or Veg Stock)
These delicious veggie cakes are full of nutritious goodies and can be prepared in minutes. They’re a great source of vegan protein and they’re good with or on top of everything making them an amazing alternative to meat in any lunch or dinner. I like a bit of crunch so I serve mine on a bed of my Simple Slaw.
Add the drained chickpeas to your food processor with a good pinch of coarse salt and the dried herbs. Blitz until the chickpeas are broken down into a lumpy-ish paste.
Add in the tahini and blitz to combine.
De-stalk and finely chop the kale, chop it a bit finer then you think, you want little pieces not ribbons. The same goes for the onions, if the pieces are too big the cakes will crack. Add the chickpea mixture, quinoa, kale and onions to a large bowl and mix and mash it all together with a fork.
Use your hands to press and squeeze the mixture into palm sized patties and lay them out on a baking tray lined with parchment paper. Make sure there are no cracks and they’re tightly squeezed together.
Cook for about 30 minutes at 200’C, flipping them half way through.