Spiced Chickpea & Quinoa Patties with Cooling Cucumber‑Mint Yogurt Sauce

These chickpea‑quinoa patties are a powerhouse of protein and flavor, perfect for a busy weeknight. Pair them with a refreshing cucumber‑mint yogurt sauce that cools the palate while adding a creamy zing. It’s a savory, gluten‑free option that’s both satisfying and quick to prepare.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked chickpeas, mashed
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 egg, beaten
• 1/4 cup almond flour
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 2 tbsp olive oil, for cooking
• 1 cup Greek yogurt
• 1/2 cucumber, finely diced
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp honey
• Pinch of sea salt

Instructions

1. In a large bowl, combine mashed chickpeas, quinoa, onion, garlic, cumin, paprika, coriander, parsley, salt, and pepper.
2. Add the beaten egg and almond flour, mixing until everything is well incorporated. The mixture should be moist but hold together when formed.
3. Heat 1 tbsp olive oil in a large skillet over medium heat.
4. Shape the mixture into 8 patties, pressing them flat to about 1/2 inch thick.
5. Sear the patties for 3–4 minutes per side until golden brown and crisp, adding a splash of oil as needed.
6. Meanwhile, whisk together Greek yogurt, cucumber, mint, lemon juice, honey, and sea salt in a small bowl; adjust seasoning to taste.
7. Serve the hot patties drizzled with cucumber‑mint yogurt sauce or on the side with a small bowl for dipping.
8. Optionally, garnish with extra mint leaves or a sprinkling of paprika for color.
9. Enjoy immediately or wrap in foil and refrigerate for up to 2 days.

Chef's Note

For an extra spicy kick, sprinkle a pinch of cayenne pepper into the patty mixture or add a dash of hot sauce to the yogurt sauce.

Make-Ahead Tips

Prepare the patties ahead of time and refrigerate in an airtight container. Warm them in a skillet or oven before serving.

Substitutions

Use cooked lentils instead of chickpeas for a different protein profile.,Swap quinoa for cooked rice or couscous if desired.,Replace Greek yogurt with a dairy‑free yogurt for a vegan version.