Sometimes substituting an ingredient out of necessity leads to something unexpectedly delicious. That’s how Chickpea Patties with Artichokes came about. I ran out of red peppers while making a veggie burger from my cookbook, so I swapped in artichoke hearts, adjusted the other ingredients, and a new favorite was born.
Gluten-free? Try grilled portobello mushrooms as a satisfying substitute for buns. Bunless burgers are a great option.
Top these patties with your favorite sauces and condiments—creamy dill dressing, vegan tzatziki, spicy tomatillo salsa, roasted golden beet hummus, or whatever you love.
Method Overview
- Cook quinoa until tender
- Make a flax egg
- Sauté onions and garlic with seasonings
- Chop chickpeas, artichokes, and greens
- Combine everything, form patties, and pan-fry until golden
Print Recipe
Chickpea Patties with Artichokes
Ingredients
- 1/4 cup dry red quinoa, rinsed
- 3/8 cup water (1/4 cup plus 1/8 cup)
- 2 teaspoons ground flax seeds
- 3 Tablespoons water
- 1 teaspoon olive oil
- 3/4 cup diced red or white onion
- 3 cloves garlic, diced
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon smoked paprika
- 1 15-ounce can unsalted garbanzo beans (about 1-1/2 cups) rinsed and drained
- 3/4 cup chopped artichoke hearts
- 3/4 cup chopped greens (spinach, arugula, or kale)
- 3/8 cup garbanzo bean flour (1/4 cup plus 1/8 cup) or other flour
- 1 Tablespoon plus 1 teaspoon refined avocado oil for cooking
Instructions
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Put the quinoa and water in a small saucepan and bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook for about 12 minutes or until the liquid is absorbed and the quinoa is al dente. Remove from heat and keep covered for 5 to 10 minutes.
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Meanwhile, combine the ground flax seed and water in a large bowl and set aside to thicken into a flax “egg.”
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Heat 1 teaspoon of oil in a nonstick or cast-iron skillet over medium-high. Add a bit of the diced onion; when it begins to sizzle, add the remaining onion, garlic, salt, and smoked paprika. Cook, stirring occasionally, until softened, about 5 minutes.
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Pulse the garbanzo beans in a food processor until roughly chopped—do not purée. Alternatively, smash them with a fork or chop by hand.
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Add the cooked quinoa, sautéed onions and garlic, chopped beans, artichoke hearts, greens, and flour to the bowl with the flax egg. Mix by hand until combined. If the mixture doesn’t hold together, add a little more flour.
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Form the mixture into four tightly packed patties, pressing the edges to compact them.
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Heat the remaining oil in the skillet over medium-high. Test with a small bit of batter—when it sizzles, add the patties and cook until golden on both sides, adjusting heat so they brown without burning.
Notes
Nutrition
FAQs
Jarred artichoke hearts often include citric acid. If you prefer to avoid it, rinse or soak the artichokes and discard the soaking water before using.
They are two names for the same legume—chickpeas and garbanzo beans refer to the same ingredient.
A cast-iron ribbed pan is an effective way to create grill marks on burgers when you don’t have access to an outdoor grill.
Yes. If using stainless steel, use a little more oil to prevent sticking.
If you enjoy this recipe, you might also like another of my creations, Grillable Veggie Burgers.