Vegan Quinoa Cakes

Crispy, golden, and packed with wholesome goodness, these Vegan Quinoa Cakes are a versatile and nutritious addition to your table! Made with fluffy quinoa, chickpea flour, and a medley of fresh ingredients like grated carrot, zesty lemon juice, and fragrant parsley, these plant-based patties are both satisfying and protein-rich. The natural binding power of flaxseed ensures a sturdy yet tender texture, while a quick pan-fry in olive oil creates a delightfully crunchy exterior. Perfect as an appetizer, a main course, or even a snack, these quinoa cakes pair beautifully with your favorite dipping sauce or a crisp, vibrant salad. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or meal prepping healthy, allergen-friendly meals.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons ground flaxseed
• 6 tablespoons warm water
• 0.5 cup chickpea flour
• 1 medium carrot, grated
• 3 stalks green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 0.25 cup parsley, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil

Directions

Step 1

Rinse the quinoa under cold water to remove any bitter taste.

Step 2

In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool slightly.

Step 3

In a small bowl, mix the ground flaxseed with 6 tablespoons of warm water. Stir well and let it sit for 5 minutes to thicken.

Step 4

In a large mixing bowl, combine the cooked quinoa, flaxseed mixture, chickpea flour, grated carrot, green onions, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Mix until all ingredients are well incorporated.

Step 5

Using your hands, form the mixture into small patties, about 2 inches wide and 1/2 inch thick. You should get around 12 to 14 cakes.

Step 6

Heat 1.5 tablespoons of olive oil in a large non-stick skillet over medium heat.

Step 7

Working in batches, cook the quinoa cakes for about 4-5 minutes per side, or until golden brown and crispy. Add more oil to the pan as needed between batches.

Step 8

Transfer the cooked quinoa cakes to a paper towel-lined plate to drain excess oil.

Step 9

Serve warm with your favorite dipping sauce or a fresh salad.

Nutrition Facts

Serving size	(1078.7g)

Amount per serving	% Daily Value*
Calories	1345.1

Total Fat 64.9g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2519.4mg	0%
Total Carbohydrate 149.0g	0%
Dietary Fiber 16.3g	0%
Total Sugars 12.7g
Protein 44.1g	0%

Vitamin D 0IU	0%
Calcium 323.6mg	0%
Iron 13.9mg	0%
Potassium 1740.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 13.0%

Carbs: 43.9%