We have a bunch of volunteer spaghetti squash growing out of our compost pile. It is relentlessly giving us more spaghetti squash than we would normally eat. So, I am exploring its various wonderful (and not so wonderful) uses. These patties are kind of a cross between falafel and a veggie burger, with some global spice infusion. They hold together well, so they can be enjoyed on a bun or just stand alone as a vegan entree or side dish.

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spaghetti squash-quinoa falafel burgers

2 cups cooked spaghetti squash 2 cups cooked quinoa 1 can (1 3/4  cups) mashed chickpeas 2 chia eggs (or regular eggs) 1/4 cup sprouted oat flour 1/4 cup garbanzo bean flour 1 tsp. curry powder 1 tsp. garlic powder 1 tsp. garam masala 1 tsp. ground cumin 1/4 cup nutritional yeast (optional for flavor and added vitamins) 1 1/2 tsp. sea salt 1/2 tsp. fresh cracked pepper

Preheat oven to 400º F. Mix all ingredients in a medium mixing bowl until it holds together and you can make a wet ball out of it. It is important to smash the chickpeas with a fork because that helps with the consistency and to hold everything together. I just mashed them right into the mix with the tines of a dinner fork. You can try pulsing them in the Cuisinart to  see if that works. Form into patties using your hands. You may need to rinse your hands in between patties as it gets a little messy. Place patties on an oiled baking sheet or oven proof baking dish. Brush the top of the patties with more oil, or use a healthy oil spray. Bake in the oven for about 15 minutes. Remove from the oven, turn the patties over using a firm spatula, and return to the oven for about 15 more minutes. The patties should be lightly browned and firm when they are done. Enjoy on a bun or protein style in a lettuce wrap. I made some tzadziki-style cucumber salad and taro root fries to go along with these burgers. It was delicious! The burger in the photo is topped with fresh baby pea greens as a healthful burger topping.

spaghetti squash-quinoa falafel burgers

Print Recipe Pin Recipe

Course Dinner, Lunch

Servings 6 servings

Calories 342 kcal

Ingredients

  

1x2x3x

• 2 cups cooked spaghetti squash
• 2 cups cooked quinoa
• 1 can chickpeas mashed; 1 can is equivalent to 1 3/4  cups of chickpeas
• 2 each chia eggs or regular eggs
• 1/4 cup sprouted oat flour
• 1/4 cup garbanzo bean flour
• 1 tsp. curry powder
• 1 tsp. garlic powder
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1/4 cup nutritional yeast optional for flavor and added vitamins
• 1 1/2 tsp. sea salt
• 1/2 tsp. fresh cracked pepper

Instructions

 

• Preheat oven to 400º F.
• Mix all ingredients in a medium mixing bowl until it holds together and you can make a wet ball out of it. It is important to smash the chickpeas with a fork because that helps with the consistency and to hold everything together. I just mashed them right into the mix with the tines of a dinner fork. You can try pulsing them in the Cuisinart to  see if that works.
• Form into patties using your hands. You may need to rinse your hands in between patties as it gets a little messy.
• Place patties on an oiled baking sheet or oven proof baking dish. Brush the top of the patties with more oil, or use a healthy oil spray.
• Bake in the oven for about 15 minutes.
• Remove from the oven, turn the patties over using a firm spatula, and return to the oven for about 15 more minutes. The patties should be lightly browned and firm when they are done.
• Enjoy on a bun or protein style in a lettuce wrap. I made some tzadziki-style cucumber salad and taro root fries to go along with these burgers. It was delicious! The burger in the photo is topped with fresh baby pea greens as a healthful burger topping.

Notes

 

Nutrition Facts

spaghetti squash-quinoa falafel burgers

Amount per Serving

Calories

342

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

932

mg

41

%

Potassium

 

153

mg

4

%

Carbohydrates

 

54

g

18

%

Fiber

 

13

g

54

%

Sugar

 

4

g

4

%

Protein

 

16

g

32

%

Vitamin A

 

150

IU

3

%

Vitamin C

 

5.8

mg

7

%

Calcium

 

90

mg

9

%

Iron

 

4.3

mg

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 342kcalCarbohydrates: 54gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 932mgPotassium: 153mgFiber: 13gSugar: 4gVitamin A: 150IUVitamin C: 5.8mgCalcium: 90mgIron: 4.3mg

Keyword chickpeas, falafel burger, quinoa, spaghetti squash, spaghetti squash burgers, vegan

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