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These are delicious nibbled as a snack or dipped into hummus or creamy avocado dip. They freeze well and are very filling. They’re also gluten free, high protein, high in superfoods and extremely nutritious and satisfying.

  • Makes/Serves
  • 4 people
  • Preparation Time
  • 5 minutes
  • Cook | Chill | Freeze
  • 10 minutes
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • Yes


  • 1½ cups cooked chickpeas (about 1 can)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons cooked quinoa
  • 1 small onion, finely diced
  • 2 cloves of garlic, minced
  • 1-2 tsp of flaked salt
  • freshly ground black pepper
  • 1 tsp turmeric
  • 2 Tbsp besan flour (chickpea flour) + extra for coating
  • Rice bran oil for cooking


  1. Sauté the onion and garlic in a little oil for 2-3 minutes till translucent, then remove from heat and allow to cool.
  2. Process the chickpeas, 2 Tbsp besan and quinoa in a food processor until they form a paste, scrape down the sides to get all the ingredients incorporated.
  3. Add the sautéed onion and garlic, salt, pepper and turmeric and mix to fully combine.
  4. Turn the mixture into a bowl and mix through the parsley.
  5. Put coating besan into a shallow bowl.
  6. Scoop approximately a golf ball size of the patty mixture into your hands and roll into a ball.
  7. Drop the balls into the besan to coat evenly.
  8. Flatten the balls into a disk shape.
  9. Reheat that same pan you sautéed the garlic and onions in to medium heat.
  10. Add a little more oil and place the patties in to cook.
  11. Cook for about 2-3 minutes on each side until browned.
  12. Serve as is, with salad, or with dips for a snack.


No variations for this recipe