Quinoa Crusted Eggplant Chickpea Patties

Quinoa Crusted Eggplant Chickpea Patties

Quinoa Crusted Eggplant Chickpea Patties are a delicious tempting meatless snack – spicy, low carb, fiber rich, healthy fats!

 

The inspiration for this recipe have been many. I love eggplants and wanted to use it in a unique way. Then I wanted to create something low carb and I also wanted to relive my fascination for the many super seeds I have in my pantry – sesame seeds, black seeds, hemp seeds, chia seeds, quinoa etc. And it was at my second attempt that I was able to perfect the recipe for this Quinoa Crusted Eggplant Chickpea Patties.

 

The eggplant with its skin on is first minced before adding to the mix. So it gives an appetizing meaty bite to the finished product. The spices, herbs and the chickpea base give it a scrumptious kebab like taste. The quinoa and other seeds give the patties a tasty and healthy crunch. Plus the sesame and black seeds impart a yummy flavor to the exterior too.

 

Quinoa Crusted Eggplant Chickpea Patties

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

If you are fascinated with eggplants like me, then you must check out my Baked Eggplant Salad with Chermoula, where you can read more about its interesting nutrition value. In my post on Healthy Persian Barbari Bread I have discussed the amazing nutrition potential of sesame and black seeds.

 

So here, the healthy eggplants, chickpeas, quinoa, sesame, chia, hemp and black seeds, all come together to create a unique and really tasty Quinoa Crusted Eggplant Chickpea Patties for you. Try them with lentil rice, sandwich or snack with a yogurt dip. You will love it!!

 

Quinoa Crusted Eggplant Chickpea Patties

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

Quinoa Crusted Eggplant Chickpea Patties

thedeliciouscrescent.com

 

NUTRITION FACTS
Servings: 10               Serving Size: One Patty

 

Calories 99, Total Fat 5 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 3 g), Cholesterol 14 mg, Sodium* 126 mg, Potassium 184 mg, Phosphorus 77 mg, Total Carbohydrate 11 g, Dietary Fiber 3 g, Sugars 3 g, Protein 3 g

 

*The sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.

 

Preparation Time: 15 minutes
Cooking Time: 20 minutes

 

INGREDIENTS

1 pound eggplant
1 ½ to 2 tablespoons olive oil
1/2 cup chickpeas, soaked overnight
1/2 medium onion, grated (1/4 cup)
2 to 3 large garlic cloves, grated
1 teaspoon Persian spice mix (Advieh) or any mixed spice
1 to 2 teaspoons ground red pepper flakes, adjust per taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander (optional)
1/2 teaspoon turmeric
1 ½ tablespoons chopped cilantro
1 ½ tablespoons chopped flat-leaf parsley
1/2 to 3/4 teaspoon salt, adjust per taste
1 medium egg
Seeds: 2 tablespoons quinoa plus 1 teaspoon each of – sesame seeds, black seeds, hemp seeds, chia seeds
1 tablespoon peanut oil

 

Quinoa Crusted Eggplant Chickpea Patties

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

DIRECTIONS

 

Preheat oven to 400 ºF

 

Bring 3 cups of water to a boil in a small cooking pot. Add chickpeas and let it simmer until well cooked. Drain and let cool.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Wash the eggplant and wipe it dry. Cut it into 3/4 inch slices. Brush the eggplant slices lightly but evenly with about 1 ½ to 2 tablespoons olive oil.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil. Bake until fork tender for about 20 – 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Set aside the baked eggplant slices and let cool to room temperature. Chop the eggplant slices finely. Grind the cooked chickpeas into a nearly smooth mixture.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Mix the chopped eggplant, ground chickpeas, grated onions, grated garlic, spices, herbs and salt.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Using a 1/4 cup measure scoop out the mixture and form 10 round thick patties.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Whisk the eggs. Mix the seeds and spread it out on a plate.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Dip the patties in whisked egg and coat with seeds on both seeds and lightly press.

 

Heat a 10 inch iron skillet at medium setting. Coat skillet with 1/2 tablespoon peanut oil.

 

Quinoa Crusted Eggplant Chickpea Patties Prep

 

Place 5 patties in the skillet, dipping one at a time in the oil coating and flipping immediately. Cook 3 minutes on each side until golden brown.

 

Set the oven temperature to 350 ºF. Transfer the patties to a parchment or foil lined baking sheet and bake for 5 to 10 minutes until done.

 

Repeat the cooking steps with the remaining 5 patties using another 1/2 tablespoon peanut oil. Serve these Quinoa Crusted Eggplant Chickpea Patties hot.

 

Quinoa Crusted Eggplant Chickpea Patties

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

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One Patty

Quinoa Crusted Eggplant Chickpea Patties

Quinoa Crusted Eggplant Chickpea Patties are a delicious tempting meatless snack - spicy, low carb, fiber rich, healthy fats!

15 minPREP TIME

20 minCOOK TIME

35 minTOTAL TIME

Save RecipeSave Recipe

INGREDIENTS

  • 1 pound eggplant
  • 1 1/2 to 2 tablespoons olive oil
  • 1/2 cup chickpeas, soaked overnight
  • 1/2 medium onion, grated (1/4 cup)
  • 2 to 3 large garlic cloves, grated
  • 1 teaspoon Persian spice mix (Advieh) or any mixed spice
  • 1 to 2 teaspoons ground red pepper flakes, adjust per taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon turmeric
  • 1 1/2 tablespoons chopped cilantro
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1/2 to 3/4 teaspoon salt, adjust per taste
  • 1 medium egg
  • Seeds: 2 tablespoons quinoa plus 1 teaspoon each of - sesame seeds, black seeds, hemp seeds, chia seeds
  • 1 tablespoon peanut oil

INSTRUCTIONS

  1. Preheat oven to 400 ºF
  2. Bring 3 cups of water to a boil in a small cooking pot. Add chickpeas and let it simmer until well cooked. Drain and let cool.
  3. Wash the eggplant and wipe it dry. Cut it into 3/4 inch slices. Brush the eggplant slices lightly but evenly with about 1 1/2 to 2 tablespoons olive oil.
  4. Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil. Bake until fork tender for about 20 - 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.
  5. Set aside the baked eggplant slices and let cool to room temperature. Chop the eggplant slices finely. Grind the cooked chickpeas into a nearly smooth mixture.
  6. Mix the chopped eggplant, ground chickpeas, grated onions, grated garlic, spices, herbs and salt.
  7. Using a 1/4 cup measure scoop out the mixture and form 10 round thick patties.
  8. Whisk the eggs. Mix the seeds and spread it out on a plate.
  9. Dip the patties in whisked egg and coat with seeds on both seeds and lightly press.
  10. Heat a 10 inch iron skillet at medium setting. Coat skillet with 1/2 tablespoon peanut oil.
  11. Place 5 patties in the skillet, dipping one at a time in the oil coating and flipping immediately. Cook 3 minutes on each side until golden brown.
  12. Set the oven temperature to 350 ºF. Transfer the patties to a parchment or foil lined baking sheet and bake for 5 to 10 minutes until done.
  13. Repeat the cooking steps with the remaining 5 patties using another 1/2 tablespoon peanut oil. Serve these Quinoa Crusted Eggplant Chickpea Patties hot.
Cuisine: Eclectic | Recipe Type: Snacks, Side Dish

RECIPE NOTES

*The sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.

7.6.2
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http://www.thedeliciouscrescent.com/quinoa-crusted-eggplant-chickpea-patties/

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