Chickpea Cakes with Cucumber Sauce

From the bottom of my heart I want to thank you for all the birthday wishes on the website, Facebook, Twitter and via email!

I was planning on laying low for the day, since turning 42 isn’t all that exciting, but hubby had other plans. I’m glad he did because I got a little teary eyed going through all of the comments and emails. You guys ROCK, and I love you tons.

Now that my birthday has past, it is time to focus on the holidays. In less than a week, I’ll be releasing an updated version of The Holiday Quinoa Cookbook, which I am really excited about. It is almost doubling in size with tons of great new recipes.

In the meantime, enjoy these yummy Chickpea Cakes that are a great kid-friendly and make ahead meal.

Chickpea Cakes with Cucumber Sauce

Rating: 51

Yield: 8 servings

Calories per serving: 255 calories

Fat per serving: 7.9g

Chickpea Cakes with Cucumber Sauce


  • ¾ cup quinoa flakes
  • 3 cups chickpeas, drained and rinsed (about 2 cans)
  • 2 cups cooked quinoa
  • ½ cup chickpea flour
  • 2 eggs OR flax eggs (2 tablespoons flax seeds + 6 tablespoons warm water)
  • 2 tablespoons tahini
  • ¼ cup cilantro, chopped
  • 3 scallions, sliced thin
  • ¼ cup chopped red pepper
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon coconut oil (more as needed)
  • Sauce
  • 1 cucumber, peeled, seeded and shredded
  • Salt
  • 1 cup non dairy Sour cream or Greek Yogurt
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 2 scallions, sliced thin
  • Salt and pepper


  1. Make flax eggs by combining flax seeds with warm water and setting aside.
  2. Place quinoa flakes in a food processor and process until smooth. Add in chickpeas, quinoa and chickpea flour and process until mostly pureed but some large chunks remain.
  3. In a medium bowl combine flax eggs, tahini, cilantro, scallions, red pepper, chili powder, cayenne pepper, salt and pepper. Stir in processed quinoa mixture and form into 8 equal patties, about ½ cup each.
  4. Heat oil over medium heat. Add patties and cook until brown, about 6 minutes per side. Patties are ready to be flipped when the edges start to brown.
  5. Serve with cucumber sauce.
  6. Make the Sauce
  7. Make the cucumber sauce by placing shredded cucumber in a colander over a bowl. Sprinkle with salt and allow to sit for 20 minutes. Combine cucumber, sour cream, lime juice, cilantro, garlic and scallions in a medium bowl. Salt and pepper to taste. Refrigerate until ready to use.


Patties: Servings 8, Calories 255, Fat 7.9g, Carbohydrates 34.5g, Protein 11.2g, Cholesterol 0mg, Sodium 130mg, Fiber 7.6g, Sugars 2.2g, WW Points 6 Sauce, with Follow Your Heart Sour Cream: Servings 8, Calories 56, Fat 4.8g, Carbohydrates 4.9g, Protein .4g, Cholesterol 0 mg, Sodium 45mg, Fiber 2.2g, Sugars .8g, WW Points 2 Sauce, with non-fat Greek Yogurt: Servings 8, Calories 26, Fat .1g, Carbohydrates 3.2g, Protein 3.4g, Cholesterol 2mg, Sodium 32mg, Fiber 0g, Sugars 1.8g, WW Points 1

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

  • Claudia

    Quinoa flakes… Like instant potatoes or corn flakes cereal? Or something altogether different?

    We had plain red & white quinoa with almond milk for breakfast. Was like oatmeal, yummy!

    • Wendy Polisi

      Quinoa flakes are to quinoa what oatmeal is to oats. Very similar to oatmeal only a lighter texture.

      Sent from my iPad