Almond & Chickpea Patties with Tomato Avocado Salsa

Almond & Chickpea Patties with Tomato Avocado Salsa

Bev Dunne

I often find when customers are wanting to decrease the amount of meat in their diet, they struggle to find recipes which they believe may be an alternative to meat. Below is a great recipe which can be served as a burger, with salad or with cooked vegetables. I also sometimes include it in a wrap with salad and hummus.

The great positive about this recipe, is that it contains chickpeas and almond meal which are both quite high in protein, as well as being high in fibre and of course other essential minerals and vitamins. I love adding savoury yeast flakes (also known as nutritional yeast) to my vegetarian recipes. Savoury yeast has this lovely savoury, cheesy flavour. The bonus is it also contains all nine essential amino acids which we need from our food, with one tablespoon containing 2 grams of good quality protein. It is also high in B vitamins. Quinoa has become a very popular grain recently and the quinoa flakes included in this recipe are also loaded with nutrients, plus has been found to be higher in fibre than most grains.
(Gluten and dairy free)

1 can organic (425g) drained chickpeas
1 cup almond meal
½ cup linseed meal
1 cup savoury yeast flakes
1 cup grated carrots
1/2 cup diced red onion
½ cup chopped fresh basil
2 tbsp extra virgin cold pressed olive oil
2 eggs
1 cup quinoa flakes


  1. Blend all ingredients in food processor into a paste. Mould into patties, coat in quinoa flakes and lightly fry.
  2. Serve with tomato avocado salsa (Combine 3 ½ cups diced tomatoes, 1 cup diced avocado, 1 tsp fresh lime or lemon juice, 2 tbsp chopped fresh basil, ½ tsp finely chopped garlic, ½ tsp olive oil, pinch Himalayan rock salt).