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Quinoa and garbanzo patties with poached eggs


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Rate this recipe 4.5/5 (4 Votes)


  • Olive oil
  • 1 shallot, minced
  • 1 cup cooked garbanzo beans
  • 1/2 cup plain bread crumbs or almond flour
  • 2 cups cooked quinoa
  • 1/2 cup grated Parmesan cheese
  • 2 medium carrots, grated
  • 1/3 cup fresh parsley, chopped
  • 2 eggs, beaten
  • Splash red wine vinegar
  • Salt and pepper
  • Poached eggs, one per serving
  • Sliced scallions


Adapted from


Step 1

In a small pan, heat 1 teaspoon oil over medium. Sautee the shallots until softened and sweetened, about 8 minutes, stirring occasionally. Remove from heat.

In a large bowl, mash the beans with a fork. Add the cooked shallots and remaining eight ingredients and season with salt and pepper; combine well.

Gently form into patties about ½-inch thick and 3 inches wide. They should hold together well, but if necessary, add more bread crumbs or almond flour to bind. In a heavy skillet or nonstick pan, heat 2 tablespoons olive oil over medium-high. Cook patties in batches until golden brown and crisp, 5 minutes or so per side, reducing heat if browning too quickly. Remove to a paper-towel lined plate to drain, and add more oil for the following batches.

Top two patties with a poached egg, and sprinkle with cracked pepper and scallions to serve.

*Note: This recipe is gluten-free if using almond flour in place of bread crumbs. If you have gluten sensitivities, make sure the quinoa you purchase is not processed in a facility that also processes grains, as cross-contamination can occur. To make this recipe dairy-free, omit the cheese and add a little extra grated carrot (and probably a little extra salt).

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