Quinoa Chickpea Latkes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8 servings


  • 1 cup cooked organic quinoa
  • 19- oz (540-mL) can chickpeas, drained and rinsed
  • 2 large eggs
  • 1/4 cups flax seeds
  • 2 tablespoons basil pesto
  • 1/2 teaspoon curry powder
  • 2 cups organic baby spinach
  • sea salt and ground black pepper to taste
  • oil for frying (I prefer avocado oil)

Possible toppings:

  • tofu mayonaise
  • gherkins
  • red chili jelly
  • mango chutney
  • apple butter
  • broccoli sprouts
  • hummus
  • tzaziki
  • cottage cheese
  • avocado


  1. Cook the quinoa as per directions or in a rice cooker.
  2. Drain and rinse chick peas.
  3. In a large bowl, combine the eggs and chick peas and mash well with a potato masher.
  4. Add flax seeds, pesto, curry, salt and pepper.
  5. When the quinoa is cooked, add to the large bowl along with the spinach.
  6. Mix well until the spinach wilts from the hot quinoa. Shape into six to eight 2.5"-3" round latkes.
  7. Heat a thin layer of oil in a large skillet over medium heat. Place 3-4 latkes in the skillet and cook for 4 minutes until golden brown.
  8. Carefully flip and cook for another 3-4 minutes. Remove and cover with foil to keep warm.
  9. Repeat for remaining latkes. Top as desired.