Pea, Parsley and Quinoa Patties – Gluten free and Vegan


The Middle East expat kid in me will never say no to Falafel or Hummus! Never, nada…too many good childhood memories associated with it.

So last week I got some parsley, assumed I had some uncooked chickpeas lying in my pantry and was all ready to make some falafel . However, to my dismay I found I had run out of chickpeas! . Eventually after getting angry at myself for not checking before I did grocery shopping( the one time I slip up 😦 ) . I reconciled myself to making hummus and trying to figure out a way to make something similar to falafel.

Hara bara kebab does not cut it for me, sadly. Finally I checked my fridge and I was pleasantly surprised to see some cooked peas and quinoa . I knew then, it was time to get my hands on trying out the combination of cooked peas, quinoa and parsley. That’s how I ended creating my green patty . It’s something you can have as a snack, as a starter or as meatless altertnative for your burger. You can mould the mixture into any shape, making it a versatile dish. On the nutrition front its a great snack as peas is high in fiber and vitmains, and quinoa is protein, magnesium and iron rich.

Toss it into a salad, pilaf, wrap,roll or just about anything and you will have some green fuel keep you going!

Recipe

Serving – 10-15 depends on the the size you mould it into

Ingredients

  • Cooked Peas – 1 cup
  • Cooked Quinoa – 1/2 cup
  • Parsley – 50 gm
  • Ground almonds – 1/4 cup *
  • Garlic – 2 pods
  • Green chilli – 1 or chilli flakes – 1/2 tsp
  • Ground chia seed – 1/2 tsp **
  • Salt – to taste
  • Dried oregano – optional

Method

  • Mix all the ingredients in a food processor and blitz it.
  • You should get a pliable thick green paste which you can mould into any shape you desire. I rolled into a patty.
  • Heat a skillet or pan and grease it.
  • Place the patties one by one on the skillet. Flip the patties to get a nice char on both the sides, take it off the skillet and place on a kitchen towel.
  • It sits for a couple of days in the fridge. You could alternatively skip the cooking process and freeze it in a sealed container and then defrost and shallow fry it whenever you would like to eat it. You can have it on its own or with tomato ketchup or with any dip packed in flavour. I made a red capsicum/pepper hummus to go with it.

*Almonds is to add some bulk and binding so if you would have a nut allergy, you could replace it with ground flax seed .

** If you do not have ground chia, use an egg .

If you make do make this please let me know how you liked it here or tag me on @jagglutenfree on Instagram or Twitter or @GFIndia on Facebook.

If you would like to know more about Celiac Disease, Gluten Free living and more do grab a copy of my book ‘A Gluten Free Life, My Celiac Story’ HarperCollins Publishers India (2018)

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