Vegan, Gluten-Free Chickpea, Potato, and Quinoa Patties with Vegan Tzatziki

vegan potato chickpea quinoa patties

Whether you’re vegan, keeping gluten-free, or an all-around omnivore, these are great.  Mildly spiced and hearty, these chickpea-potato-quinoa patties are perfect with the both tangy and sweet vegan tzatziki.  Add a salad and you’re set!

This was my first time having non-dairy yoghurt.  For this tzatziki I used plain cultured soy (gluten-free and organic).  It is quite sweet compared to traditional yoghurt, so make sure that you don’t skip the lemon juice.

 

Vegan, Gluten-Free Chickpea, Potato, & Quinoa Patties with Vegan Tzatziki

Adapted from Manjula’s Kitchen and The Gluten Free Vegan

Serves: 4
Time: 1 1/2 hours

For the vegan tzatziki:

  • 1/4 large cucumber, grated
  • large pinch of salt
  • 1 cups plain, dairy-free yoghurt
  • 2 cloves garlic, minced
  • 1 Tbsp fresh dill or mint or parsley, chopped finely
    (or 1/2 Tbsp dried dill weed – I don’t care as much as The GF Vegan does)
  • 2 Tbsp fresh lemon juice
  • freshly cracked black pepper, to taste

For the patties:

  • 1 tsp oil + 3-4 Tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 450 ml chickpeas / garbanzo beans, drained & rinsed
    (1 can or cooked yourself)
  • 1 medium russet potato, peeled & cooked
  • 1/2 cup cooked quinoa
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp salt or more
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp ground cayenne pepper

Please note that I doubled the tzatziki recipe when I took these photos.

For the vegan tzatziki:

  1. In a bowl, mix the cucumber with salt.  Let sit for 15 minutes to allow the salt to draw out some of the moisture of the cucumber.  Then squeeze the liquid out of the cucumber and drain.

    What this does is prevent too much of the cucumber’s internal moisture from seeping out into the yoghurt over time –a bigger problem if you have leftovers that you be using the next day.

DSCN5762

I added a mix of fresh parsley and dried dill weed today.

  1. In a clean bowl, mix the cucumber with yoghurt, garlic, your herb of choice, and lemon juice.
  1. Cover and refrigerate until serving.

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Cultured soy is also darker in colour than dairy yoghurt.

For the patties:

  1. Start by frying the cumin seeds and coriander in 1 tsp oil over medium heat, for 20 seconds.
  1. Add the onion and garlic to the pan to cook BUT not for very long.  Fry them only until the onion just starts to turn translucent after sweating for a little bit.  Remove from pan and set aside.

    The reason for this first step is that these patties will not be ‘cooked through’ like deep-fried or baked falafel.  We want to dim some of the harshness of these ingredients, but we don’t want a mellow flavour from caramelization either.

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This is what made the dish for me.

  1. In a large bowl, mash the chickpeas and potato with clean hands or with a wire masher.

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I was a little lazy and left some mostly-whole chickpeas in there.

  1. Add the spiced onion with garlic, quinoa, parsley, cayenne, black pepper, and salt.  Mix well using your hands or a spatula to make a chunky, slightly sticky paste.

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All this yummy stuff!  No pork required, even.

  1. Divide the mixture into 6 equal parts for larger patties, or 8-10 smaller ones.  Form and flatten the patties with wet hands so that they are each about 1.5 cm / 1/2 inch thick.
  1. Add the 3-4 Tbsp oil to a pan over medium heat.  Don’t skimp as we want to shallow-fry the patties and prevent sticking to the bottom of the pan.
  1. Fry the patties in the pan so that each side is golden brown.  For me this was 2-3 minutes  per side.

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Please be careful.  As you can probably see here, there was a lot of oil spatter.

  1. Serve patties with tzatziki and a salad such as tabouleh, Greek salad, or green salad.
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