Spiced Quinoa and Chickpea Bites

Name: Spiced Quinoa and Chickpea Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can chickpeas; ⅓ cup extra-virgin olive oil; 2 cloves garlic; 1 tsp kosher salt; ½ tsp ground cumin; ¼ tsp cayenne pepper; ¼ tsp ground cinnamon; 1 large egg; 2 Tbsp almond butter; 1¼ cups cooked quinoa; ¾ cup vegetable oil

Crispy, flavorful bites made with chickpeas, quinoa, and warm Middle Eastern spices. These protein-rich patties are pan-fried until golden brown and make a perfect appetizer or vegetarian main dish.

4 servings

2 hr 24 min

Published October 4, 2025

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Ingredients

•1 can chickpeas
•⅓ cup extra-virgin olive oil
•2 cloves garlic
•1 tsp kosher salt
•½ tsp ground cumin
•¼ tsp cayenne pepper
•¼ tsp ground cinnamon
•1 large egg
•2 Tbsp almond butter
•1¼ cups cooked quinoa
•¾ cup vegetable oil

Cooking Instructions

1.
Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3-4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.
4 min
2.
Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong-size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).
15 min
3.
Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate to drain and let cool slightly.
5 min
4.
Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.
120 min

Cooking Instructions

Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3-4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.

4 min

Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong-size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).

15 min

Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate to drain and let cool slightly.

5 min

Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.

120 min