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Chickpea-Quinoa Patties with Cheesy Vegan Sauce

Quinoa Chickpea Burgers


Here are delicious and satiating quinoa chickpea burgers that taste heavenly with my cheesy vegan sauce. Besides, it is a perfect recipe for batch cooking for effortless weeknight meals. Furthermore, this vegan burger recipe has only simple ingredients that you can find in every supermarket.




  • 2 cans unsalted chickpeas, rinsed and drained
  • 50g (1.76oz) white quinoa
  • 50g (1.76oz) red quinoa
  • 2 garlic cloves
  • 6 two-centimetre thick leek slices
  • A handful of fresh parsley
  •  1 tsp. paprika powder
  • 2 tbsps. (not heaped) corn flour
  • 3 tbsps. oat milk
  • Himalayan salt and black pepper to taste


  • ½ sweet potato, peeled and cut into small cubes
  • big white or red potato, peeled and cut into small cubes
  • 1 tsp. broth powder
  • 1 tbsp. onion flakes
  • 1 tsp. garlic powder
  • 2 tbsps. nutritional yeast



  1. First, measure the quinoas, wash thoroughly and boil with some sea salt for 17 minutes. Let sit covered for another two minutes. Should there be any water left in the pot, drain it.
  2. While the quinoa-mix is cooking, place the chickpeas, garlic, leek, parsley and paprika powder into a food processor. If your chickpeas are unsalted, add some sea salt as well. Process well. Scrape the sides with a spoon when necessary and process again.
  3. Then, pour this mixture into a bowl and add boiled quinoa-mix. Mix well with a spoon or use your hands. Add corn flour and oat milk and mix again. I find using your hands is the most effective.
  4. Next, take a baking sheet and cover it with parchment paper. Take one tablespoon of the batter, form a nice patty and place it on the baking sheet. Repeat.
  5. Finally, heat oven to 190°C (375°F) and bake for 15-20 minutes. They firm up as they cool down.


  1. First, put all ingredients except the nutritional yeast into a small pot and cover with water. Then, boil potatoes until soft – 10-12 minutes. Let them cool a bit and blend with immersion blender. Finally, mix in nutritional yeast and blend again. If the sauce is too thick, add some plant-based milk or boiled water.
  2. Store any leftovers in the fridge – you will definitely need to add some liquid on the next day as it thickens quite a bit.
  • Method: Baking

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