Vegan Quinoa Patties are crispy, protein-packed veggie cakes that are gluten-free, meatless, and made with no breadcrumbs.
These easy plant-based fritters are perfect for burgers, meal prep, or sneaking more veggies into your weeknight dinners.
Got leftover quinoa? Whip up delicious dishes like my high-protein quinoa breakfast bowl or vibrant Mediterranean quinoa salad.
Vegan quinoa patties are a regular in my kitchen because they're simple to make with wholesome, pantry-staple ingredients I always have on hand.
They're packed with plant-based protein, full of flavor, and make the perfect little bites whether you need a quick appetizer, a savory snack, or a satisfying main dish.
I also love packing them in lunchboxes, wrapped in a soft tortilla with some vegan cheddar for a satisfying midday meal. They're total winners for picnics or potlucks, too!
When I serve them at home, I usually go for pita bread, a fresh cucumber salad, and some roasted potatoes and broccoli on the side, simple but so comforting. And honestly, sometimes I just can't resist dipping them in a creamy dairy-free queso dip or avocado mayo, trust me, it takes them to the next level. If you're anything like me, you'll find yourself making these again and again.
Love vegan patties? Try my jackfruit patties, green pea fritters, and fried chickpea patties next.
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🥘Ingredients
- Cooked quinoa: A hearty, protein-rich base that holds everything together. You can cook it at home or use pre-cooked quinoa for convenience.
- Green onions: Regular onions, shallots, or chives work great too.
- Green garlic: You can use regular garlic for a bolder taste or garlic powder for a milder option.
- Carrots: For natural sweetness, color, and extra nutrition.
- Chickpea flour: Acts as a gluten-free binder and adds protein.
- Nutritional yeast (optional): Adds a savory, cheesy flavor.
- Salt & Spices: Ground cumin, turmeric, and red pepper flakes.
- Water: Helps bind the mix when using chickpea flour as an egg-free option.
- Vegetable oil (for frying): Use your favorite cooking oil, like olive, sunflower, or canola oil.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Quinoa Patties
Cook the quinoa (skip if using pre-cooked). Rinse 1 cup of quinoa under cold water using a fine mesh strainer, then drain well. Add it to a small pot with 2 cups of water. Bring to a boil, then lower the heat and simmer for 10-15 minutes until the water is absorbed. Cover, let it steam for 5 more minutes, then fluff and cool.
Make the chickpea "egg." In a small bowl, whisk together ⅓ cup chickpea flour with ⅓ cup water until smooth and thick without lumps.
Prep the veggies and mix. Finely chop the onion and garlic, and shred the carrots. In a large bowl, combine the cooked quinoa, chickpea "egg," veggies, nutritional yeast (if using), salt, and all the spices. Mix everything well using your hands or a spoon. Taste and adjust salt if needed.
Shape and cook the patties. Scoop about ¼ cup of the mixture and shape it into a patty. Flatten gently with your hands. Heat a non-stick skillet over medium-high heat and add 3-4 tablespoons of oil. Cook the patties for 3-4 minutes per side, or until golden and crispy.
🧊Storage
Store quinoa patties in an airtight container in the fridge for up to 4 days. To keep them longer, freeze in a freezer-safe container for up to 2 months.
📋Substitutions
- Chickpea flour: Try oat flour, all-purpose flour, or flaxseed egg (ground flaxseed mixed with water) as a binder instead.
- Nutritional yeast: Leave it out or swap with vegan parmesan for a cheesy twist.
- Add herbs: Fresh parsley, cilantro, or dill add a burst of freshness.
- Spice it up: Mix in smoked paprika, chili powder, or curry powder for a flavor kick.
💡Marinela's Tips
- Cut the vegetables into small pieces: Small pieces make it easier to shape the patties. Big chunks can cause them to fall apart.
- Keep quinoa dry: The quinoa should be light and fluffy, not wet or soggy.
- Heat the pan well: A hot pan helps the patties get crispy without burning.
- Press patties firmly: When shaping, press them tightly so they hold together when flipped.
- Adjust cooking time by size: Smaller patties cook faster, bigger ones take longer.
- Let patties cook before flipping: Don't flip too soon, as this helps form a golden crust and keeps them intact.
- Don't overcrowd the pan: Too many patties lower the oil temperature, making them greasy instead of crispy.
- Add oil if needed: If the oil soaks up, pour in a little more before the next batch.
- Drain on paper towels: After frying, place patties on paper towels to soak up excess oil and stay crunchy.
❓Frequently Asked Questions (FAQ's)
Yes, quinoa is naturally gluten-free, making it a great choice for gluten-free diets.
You can bake these quinoa patties instead of frying. Place them on a baking sheet and bake until golden brown, flipping halfway through.
Chickpea flour mixed with water works as a great binder for these gluten-free quinoa patties. It replaces eggs perfectly, helping the patties hold together nicely.
Yes, pre-cooked quinoa is available in many stores, depending on where you live. It's a handy time-saver if you're busy.
Oven: Hands-free and easy, though the fritters might dry out slightly.
Skillet: Takes more time as you reheat them slowly on low heat, but brings back a nice crispiness.
Microwave: Fastest option, but the fritters will be soft, not crispy.
🥗Serving Suggestions
- Creamy vegan ranch dressing
- Mediterranean parsley avocado dipping sauce
- Refreshing butter lettuce salad
- Flavorful oven-roasted broccoli
- Carrot parsnip soup
- Roasted red pepper hummus
- Fish-free tuna salad
- Spicy roasted baby potatoes
- Potato soup with mushrooms
- Green pea carrot potato stew
- Homemade vegan ranch
- Tahini-free hummus
🍔More Vegan Patties Recipes
- Egg-free potato latkes
- Baked potato zucchini fritters
- Hearty zucchini fritters
- Vegan beetroot burgers
- Vegan lentil fritters (no breadcrumbs)
📖 Recipe
Cripsy Vegan Quinoa Patties for Burgers (Gluten-Free)
Equipment
- 1 Small saucepan if you cook quinoa at home
- 1 Non-stick frying pan
- 1 Spatula
Ingredients
For cooking quinoa
- 1 cup uncooked (dry) quinoa OR 3 cups cooked
- 2 cups water
For "chickpea egg"
- ⅓ cup chickpea flour *see notes for substitutions
- ⅓ cup water
For patties mixture
- 2 green onions finely sliced, ~¾ cup (OR use yellow onion)
- 1 green garlic thinly sliced (OR 1 minced garlic clove)
- 2 carrots finely shredded (~1 ¼ cup)
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric powder
- 3-4 tablespoons vegetable oil for frying
Instructions
- Rinse quinoa under cold water and drain well. Add to a pot with water, bring to a boil, then reduce heat and simmer for 10-15 minutes until the liquid is absorbed. Cover and let it steam for 5 minutes before fluffing with a fork. Set aside to cool.Skip this step if using pre-cooked quinoa.1 cup uncooked (dry) quinoa, 2 cups water
- Whisk chickpea flour and water together in a small bowl until smooth and lump-free.⅓ cup chickpea flour, ⅓ cup water
- Finely chop scallions and green garlic, and shred the carrots. In a large bowl, combine quinoa, chickpea "egg," chopped veggies, nutritional yeast (if using), salt and spices. Mix well with your hands or a spoon.2 green onions, 1 green garlic, 2 carrots, 2 tablespoons nutritional yeast, 1 teaspoon sea salt, ½ teaspoon red pepper flakes, ½ teaspoon cumin powder, ¼ teaspoon ground black pepper, ¼ teaspoon turmeric powder, 3-4 tablespoons vegetable oil
- Scoop the mixture and shape into small patties, flattening gently with your hands. Heat a non-stick pan with oil over medium-high heat. Cook patties for about 3-4 minutes per side, flipping halfway through, until golden brown and crispy on both sides. Drain on paper towels and serve warm or cold.3-4 tablespoons vegetable oil
Notes
-
Store quinoa patties in an airtight container in the fridge for up to 3-4 days. To keep them longer, freeze in a freezer-safe container for up to 2 months. Always thaw frozen patties completely before reheating.
- Nutritional yeast can be left out or replaced with vegan parmesan for a cheesy flavor.
- Make sure the quinoa is light and fluffy, not wet or soggy.
- Heat the pan well before cooking to get crispy patties.
- Press the patties firmly when shaping them so they don't fall apart when flipped.
- Add more oil between batches if the pan gets dry to keep the patties crispy.
Nutrition
If you try these veggie quinoa patties, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Jacqui says
These quinoa Patties are incredible ! My whole family loved these. They are easy to make and turn out to be so filling and tasty.
Lisa says
Surprisingly delicious! Even my kids ate them! I really enjoyed the flavor and the texture, and I’m not a huge quinoa fan.
nancy says
tasty and hearty pattie!! perfect to had to salads and rice bowsl
Marinela says
Yum! They pair perfectly with salads and rice bowls, they're so versatile. I'm glad you like them, Nancy, thank you for this lovely review!