Perfect for our plant-based friends! Chickpeas and quinoa provide plant based protein. Recommended serving with a quick sriracha/ Greek Yogurt dip.

  • 1 can unsalted garbanzo beans (chickpeas)
  • 1 green onion, diced
  • 2 tbsp chopped fresh parsley
  • ¼ cup quinoa flour
  • ¼ cup silken tofu
  • 1 tsp dried cumin


  1. Mix all ingredients in a medium sized bowl. Mash chickpeas with a pastry cutter, potato masher, or fork. 
  2. Form into 12 patties of equal size
  3. Bake at 425F for 8 minutes. Flip and cook an additional 6 minutes until browned. This works well in a toaster oven.

Servings 2 (6 patties each)

Exchanges: 2 starch, 1 protein

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