Crispy Quinoa Fritters
Crispy Quinoa Fritters
By Chadwick Boyd
Photo by Brooke Slezak
These Fritters Are Like Falafel…Eat Them For a Quick Lunch, Easy Dinner or Dippable Snack
These fritters make for a simple weeknight supper, fast lunch or grab-and-go snack. They take 12 to 14 minutes to cook, and they can be prepped ahead and cooked as needed throughout the week. They are easy for any level of cook, because the food processor does most of the work.
With the addition of Success® Quinoa, the fritters are packed with more than 13 grams of protein per serving. They are gluten-free, plant-based, and big in flavor from fragrant fresh herbs and spices. The fritters get their gorgeous golden color from ground turmeric, which gives a big health boost, too. Chickpea flour is used to help hold them together, which can easily be found in most grocery stores. Gluten-free All-Purpose flour works well, too.
Chadwick’s Checklist
What you need to know before you cook.
- Cook 1 Boil-in-Bag Success Quinoa; you can cook this the night before to save on day-of cooking time
- Use a food processor fitted with the blade
- A large, 12-inch non-stick skillet is best to cook the fritters in just two batches
- See the non-dairy Cucumber Dill Sauce recipe at the bottom of the cooking instructions. Make this in advance also if desired. Keep in an air-tight container for up to 4 days.
Serving Size: 10 fritters Prep Time: 15 minutes Cooking Time: 24 minutess
Ingredients
1 bag Success® Quinoa
4 cups vegetable broth or water
½ cup roughly chopped sweet onion
5 garlic cloves
½ cup roughly chopped cilantro
1¼ teaspoons turmeric
1¼ teaspoons sea salt
1 15-ounce can chickpeas, or any other beans, like white beans, drained
5 tablespoons chickpea flour or gluten-free all-purpose flour
⅓ cup grated carrot
1 teaspoon lemon juice
2 dashes hot sauce (optional)
4 tablespoons vegetable oil
Directions
Prepare the quinoa according to package directions, substituting vegetable broth for the water.
Remove the bag from the pot with a fork and drain. Cut open the bag and spread the quinoa onto a dinner plate to cool, about 10 minutes.
Meanwhile, in a food processor fitted with the blade, add the onion, garlic, cilantro, turmeric and salt. Pulse 10 seconds or until finely chopped.
Add the chickpeas, flour, carrot, lemon juice, and hot sauce, if using. Pulse again, 10-15 seconds, until the mixture is a slightly chunky paste. Transfer to a medium mixing bowl.
Add the quinoa to the chickpea mixture. Fold to fully combine.
Form the fritters by placing a heaping tablespoon in your hands and shape into 1½-inch balls. Place them on a clean baking sheet; press down gently to slightly flatten. Shape the sides as needed to create a clean edge.
NOTE: At this point, the fritters can be placed in an air-tight container for up to 3 days. Cook as desired per the instructions below.
Place a double layer of paper towel on a plate and set it next to the stove.
Heat the oil in a large, heavy skillet over medium heat until it shimmers, about 2 minutes.
Cook the fritters in two batches, 5 at a time, to not crowd the pan. Fry 7-10 minutes, until the bottoms are golden brown. Turn the fritters over and continue cooking until golden brown, about 5-7 minutes. Remove from the skillet and place on the prepared plate, season with salt to taste; cover with foil. Then, cook the second batch.
Serve with Cucumber Dill Sauce (recipe below).
Cucumber Dill Sauce
Mix together ½ cup dairy-free yogurt (like coconut yogurt), ½ grated medium cucumber, 2 tablespoons finely chopped dill, squeeze of lemon juice, and ½ teaspoon sea salt.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- I'm a big fan of hot sauce in this recipe. Add in a pinch or two of cayenne if you like things spicy.
- For a sweet and spicy twist, add a squirt of sriracha to a few tablespoons of honey for a second dipping sauce
- Experiment with different kinds of beans, like navy, kidney or white beans instead of the chickpeas
