Ingredients
Scale
- 1 cup Cooked Quinoa (or bulgur for a twist)
- 1 cup Grated Zucchini (squeeze out excess water)
- 1 cup Grated Carrot (or sweet potato as a swap)
- 1 can Canned Chickpeas (lightly mashed)
- 1 cup Bell Pepper (any color, chopped)
- 2 pieces Green Onions (finely chopped)
- 1 cup Breadcrumbs (or gluten-free varieties)
- 1 large Egg (or flax egg)
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika (or regular paprika)
- To taste Salt and Pepper
- 2 tbsp Olive Oil (or cooking spray)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the quinoa, zucchini, carrot, chickpeas, bell pepper, and green onions in a large mixing bowl. Stir them well!
- Add the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper to the mixture, and blend them until everything is well combined.
- Form the mixture into patties with your hands. Each patty should be about the size of your palm.
- Arrange the patties on a baking sheet lined with parchment paper. Drizzle the olive oil over them or use cooking spray to coat lightly.
- Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crunchy.
Notes
Squeeze out excess moisture from the zucchini to prevent sogginess. Experiment with spices—substitute or add your favorites for extra flavor. If the mixture feels too wet, add a little more breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan