Quinoa & Carrot Patties

 

Baked Quinoa & Carrot Patties (Healthy, Gluten-Free, and Vegan-Friendly)

If you’re looking for a nourishing, protein-packed plant-based recipe, these baked quinoa and carrot patties are a perfect choice. They’re crisp on the outside, tender on the inside, and full of vibrant flavors from fresh herbs, warm spices, and a creamy yogurt–mustard sauce. Whether served as a snack, a light meal, or tucked into wraps, these patties are wholesome and incredibly satisfying.

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Ingredients

For the Patties:

• 200 g quinoa (about 1 cup)

• Water for soaking

• ½ tsp salt

• 400 ml water (about 1 ⅔ cups) for cooking

• 2 tsp chia seeds (or substitute 2 regular eggs)

• 75 ml water (about ¼ cup) for chia egg

• 1 onion, finely chopped

• Olive oil

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp turmeric

• Salt and pepper, to taste

• 200 g carrots (about 1 ½ cups), finely grated

• 2 tsp sunflower seeds

• A handful of fresh parsley or cilantro, chopped

• 1 tbsp chili flakes (optional)

• 80 g flaxseed or chickpea flour (about ⅓ cup)

For the Yogurt Mustard Sauce:

• 150 g plain yogurt (about ⅔ cup)

• 1 tsp mustard

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 garlic clove, grated or minced

• 1–2 tbsp finely chopped parsley or dill

• Salt and pepper, to taste

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Instructions

Prepare the Quinoa

1. Rinse the quinoa well, then soak it in water for 20 minutes.

2. Drain, add 400 ml of water and ½ teaspoon of salt.

3. Cover and cook for 15–20 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool.

Make the Chia Egg

4. Combine chia seeds with 75 ml of water.
   Let them swell for about 10 minutes until gel-like.
   (Alternatively, use 2 regular eggs.)

Cook the Aromatics

5. Heat a little olive oil in a pan.
   Add cumin, garlic powder, and turmeric. Stir and warm the spices for about 30 seconds.

6. Add the chopped onion and cook until soft.

7. Season with salt and pepper.
   Remove from heat and let cool slightly.

Combine the Ingredients

8. In a large bowl, mix together:

   • Cooked quinoa

   • Grated carrots

   • Sunflower seeds

   • Chopped parsley or cilantro

   • Chili flakes (optional)

   • Cooked onion mixture

   • Chia egg

9. Stir everything together until well combined.

10. Add flaxseed or chickpea flour gradually, mixing until the mixture holds together.

Shape and Bake

11. Preheat oven to 180°C (350°F).

12. Grease a baking tray.

13. Lightly oil your hands and form the mixture into patties.

14. Arrange on the tray and brush the tops with a little oil.

15. Bake for 15 minutes, or until lightly golden.

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Make the Yogurt–Mustard Sauce

16. In a bowl, whisk together:

• Yogurt

• Mustard

• Lemon juice

• Olive oil

• Garlic

• Chopped herbs

• Salt and pepper

17. Mix until creamy and smooth.

Falafel

 

Crispy Homemade Falafel

There’s nothing quite like the taste of freshly made falafel—crunchy on the outside, tender and flavorful on the inside. This recipe uses dried chickpeas (never canned!) for the perfect texture and authentic taste. Whether you tuck them into warm pita or serve them over a fresh salad with creamy tahini, these falafel are a guaranteed crowd-pleaser.

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Ingredients

Falafel Mixture:

• 2 cups (400 g) dried chickpeas — do not substitute canned; see notes

• 1 small onion

• 4 garlic cloves

• ⅓ cup fresh parsley

• ½ cup fresh cilantro

• 4 tablespoons (30 g) flour, breadcrumbs, or chickpea flour (gluten-free option)

• 1¼ teaspoons salt

• ¼ teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon paprika

• 2 teaspoons baking soda

• Oil for frying

For Serving:

• Pita bread

• Chopped salad

• Tahini sauce

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Instructions

1. Soak the Chickpeas
   Place the dried chickpeas in a large bowl and cover them with 2–3 inches of cold water. Let them soak overnight. The next day, drain and rinse well.

2. Blend the Mixture
   Add the soaked chickpeas to a food processor along with the onion, garlic, parsley, cilantro, baking soda, and all the spices. Pulse until the mixture is finely processed—smooth but still slightly crumbly.

3. Combine and Chill
   Transfer the mixture to a bowl and mix in the flour or breadcrumbs. Cover and refrigerate for about 1 hour to help it firm up.

4. Heat the Oil
   In a deep pan, heat oil to 360°F (180°C).

5. Shape the Falafel
   With slightly wet hands, form the chilled mixture into 1-inch balls.

6. Fry Until Crisp
   Fry 4–6 falafel at a time for 3–4 minutes, or until golden brown and crunchy. Place them on paper towels to drain excess oil.

7. Serve and Enjoy
   Enjoy your falafel on their own or stuffed inside warm pita with fresh salad and a generous drizzle of tahini sauce.