Quinoa Patties

cooked quinoa patties


I had every intention of putting this up last week in honor of Memorial Day Weekend, the biggest burger weekend of the year. You can guess how well that worked out for me…

Turns out, it’s probably better that I waited until after so that you can switch things up and go for something a bit lighter. And less meatier.


Also, you may finally be able to convince everyone else that it’s time for a change. Which, ahem, I can’t even begin to tell you the number of times quinoa patties have been on our menu only to be nixed by The Hubster because it just didn’t sound appealing to him.

Mind you, every time the man has quinoa HE ENJOYS IT.

It’s just getting him to have the quinoa that proves difficult. I basically have to trick him and call it a surprise.

Quinoa patties getting ready to be cooked

I’m sure you’ll be surprised to know that once he finally ate the quinoa patties that he was pleasantly surprised. He’s even asked that they show back up on the menu in the near future.

Uh. Huh.

I’m glad he finally sees it my way…

cooked quinoa patties

Speaking of my way, these patties are super flexible. So if you don’t like it my way, or feel like you want to spice it up with different veggies or spices, you should totally add in whatever tickles your fancy.

I know that Jessica from How Sweet It Is, likes hers with red peppers, avocado, and copious amounts of cheese.

Her recipe (well, maybe plural since she has about 4 different variations) also happens to be the inspiration for my foray into the quinoa patty world.

quinoa patties ready to be served


Yields 6-8

Quinoa Patties

15 minPrep Time

10 minCook Time

25 minTotal Time

Save Recipe


  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1/4 cup chickpea flour
  • 1/4 cup ground flaxmeal
  • 2 large carrots (about 1/2 cup), chopped
  • 1 medium onion, chopped
  • 1 tbs dried oregano
  • 1 tbs dried parsley
  • 1 tbs dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cooking oil


  1. Combine quinoa and broth (or water) in a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until all liquid has been absorbed. Set aside to cool.
  2. While quinoa is cooking, place chickpeas in a large mixing bowl and mash with a potato masher or fork until at least 50% of chickpeas and smooshed (technical term).
  3. Add chickpea flour, flaxmeal, carrots, onion, oregano, parsley, basil, salt and pepper to the bowl and stir to combine. Add cooked (and slightly cooled) quinoa and stir until full incorporated.
  4. Form into patties and set aside what you will be cooking. Remaining patties can be placed on a baking sheet and frozen for another meal!
  5. Heat oil in a large skillet over medium-high heat.
  6. Add quinoa patties and cook until golden brown and crispy, about 5 minutes per side.
  7. Serve on a bun (or lettuce) with your favorite fixin's.
  8. Devour.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply

    Where would I find chick pea flour?

    1. Reply

      Amy – I’ve always found it at the regular grocery store, close to where they keep the specialty / gluten-free flours. If you can’t find it in the store, you should be able to get it online. I use the Bob’s Red Mill brand chickpea flour.

  2. Reply

    Hi Emily, thank you very much for sharing this recipe. What any other kind of fluor, can you use instead of the chickpea fluor?

    1. Reply

      Danae — The chickpea flour is a binder, helping to keep the patty together. You could always use an egg in its place. Or a flax egg if you’re wanting to keep them vegan.

  3. Reply

    Was so excited to try this recipe for a special event tomorrow, but the mixture would not stay compacted together in the form of a patty. Would just crumble in the frypan. Very disappointed and ended up just making a casserole out of the mixture. Suggestions?

    1. Reply

      I’ll have to make them again to see what the issue could be. I never had any issue with them crumbling.

      Were they too dry? Were they too moist? A little more detail would help me figure it out.

  4. Reply

    Thanks for your recipe.. I’m wondering, since I can’t have anything fried, if these will cook well in the oven.. I imagine they would.. I’ll have to experiment.

    1. Reply

      They should be okay, though perhaps a bit dry from the oven. You may want to reserve some of the liquid from the chickpeas and add that in to the patties in step 3.

      Let me know if you try it, and how they turn out!

  5. Reply

    This recipe is a waste of ingredients. It smells amazing but wouldn’t stay formed as a patty.

    1. Reply

      RP—Sorry to hear that they didn’t work out for you.

      I’ll have to make them again to see what the issue could be. I never had any issue with them crumbling. Were they too dry? Were they too moist? A little more detail would help me figure it out.

  6. Reply

    Did you ever figure out why they crumble? I had the same problem. They are delicious, but they did not form patties. I ate it like a hash.

  7. Reply

    Is the carrot shredded, chopped, or minced?

    1. Reply

      I just went back to the recipe and saw that instead of writing chopped, I wrote 2 large carrots, carrot. Haha! Thanks for catching that. It’s been updated to say chopped. But you could also use shreds or minced carrots. Your preference!

  8. Reply

    Cuantos gramos de quinoa en crudo son?

    1. Reply

      According to Google, it looks like 1 cup of uncooked quinoa is 220 g. Hope that helps!

  9. Reply

    Thanks for the recipe! Tasty but I wish I would have shredded the carrots, as chopped they were still crunchy.

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