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.
(scroll down for interactive, printable recipe card, grocery list and more!)
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.
| Servings |
servings
|
- 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
Ingredients
|
- 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.
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