Entree: Lebanon – Baked Chickpea and Quinoa Patties with Tahini and Spinach

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 30 oz (850 g) canned chickpeas, drained
- 1 cup (170 g) quinoa (dry)
- 2 cups (60 g) baby spinach, chopped
- 1 cup (150 g) cherry tomatoes, halved
- 1/3 cup (80 ml) tahini

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook 1 cup (240 ml) quinoa according to package directions; let cool. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Mash 30 oz (850 g) canned chickpeas in a bowl, fold in the cooled quinoa and 2 cups (60 g) chopped baby spinach, then form into twelve patties and place on the prepared sheet.
3. Bake patties until firm and lightly browned, about 20–25 minutes, flipping once; mix 1/3 cup (80 ml) tahini with a splash of reserved quinoa cooking liquid if desired for a sauce, and serve patties topped with halved cherry tomatoes.

1. Cook 1 cup quinoa according to package directions; let cool. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Mash 30 oz (850 g) canned chickpeas in a bowl, fold in the cooled quinoa and 2 cups (60 g) chopped baby spinach, then form into twelve patties and place on the prepared sheet.
3. Bake patties until firm and lightly browned, about 20–25 minutes, flipping once; mix 1/3 cup (80 ml) tahini with a splash of reserved quinoa cooking liquid if desired for a sauce, and serve patties topped with halved cherry tomatoes.