Crispy Quinoa Root Vegetable Fritters

Prep Time 10

Cook Time 20

Total Time 30

Servings (Fritters)

Course Appetizer, Side

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Ingredients

1 ½ cups cooked and cooled quinoa (1/2 cup dry quinoa yields ~ 1 ½ cups cooked)
1 cup shredded parsnip and/or rutabaga (we used 1/2 cup or 40 g each)
1/2 cup shredded beets and/or carrots (we used 1/4 cup or 25 g each)
1/2 cup shredded sweet potatoes
2 Tbsp olive oil (plus more for frying)
1/2 cup diced onion (any color)
4 cloves garlic*, minced
1/8 tsp each sea salt and black pepper
2 Tbsp chickpea flour* (or flaxseed meal)
2 Tbsp water
1/4 tsp sea salt
2 Tbsp chopped parsley (optional)
2 Tbsp gluten-free flour blend (we used MB 1:1 GF Blend // other GF blends should also work // or all-purpose flour if not gluten-free)

US Customary - Metric

Instructions

If you do not already have cooked quinoa, prepare it at this time (on the stovetop or in the Instant Pot). Set aside to cool.
Shred parsnips, rutabaga, beets, carrots, and sweet potatoes using either the coarse side of a box grater or the grater attachment of a food processor. Measure out 2 cups shredded veggies (1 cup shredded parsnip + rutabaga, 1/2 cup shredded beet + carrot, and 1/2 cup shredded sweet potato — adjust if altering default number of servings).
Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add 2 Tbsp oil (or water), onion, and garlic. Season with 1/8 tsp each salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add shredded root veggies and sauté for another 5-8 minutes, until the vegetables are soft.
Meanwhile, prepare chickpea (or flax) “eggs” by combining chickpea flour (or flaxseed meal) and water in a small bowl. Stir to combine. The chickpea egg should be a runny paste, whereas the flax egg should be thick. Set aside.
To a large mixing bowl, add sautéed veggies, cooked and cooled quinoa, 1/4 tsp salt (adjust if altering default number of servings), and parsley (optional) and stir. Then add chickpea (or flax) “eggs” and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
Using a 1/4-cup measuring cup or scoop, form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand.
Wipe out your large rimmed skillet and reheat over medium heat. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4-6 minutes on each side.
Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
Serve hot with garnishes of choice, such as tahini sauce or hummus. Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat, in a 350-degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.

Notes

*You can sub ~1/2 tsp garlic powder in place of the 4 cloves minced garlic, but add it later (when sautéing the shredded veggies) to prevent burning.
*Chickpea flour + water creates a chickpea “egg” for binding, but more GF blend might work in place of the chickpea flour. Let us know in the comments if you try it!
*Nutrition information is a rough estimate calculated with chickpea flour, and without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 fritter Calories: 83 Carbohydrates: 11.6 g Protein: 1.9 g Fat: 3.4 g Saturated Fat: 0.5 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 98 mg Potassium: 137 mg Fiber: 1.7 g Sugar: 1.6 g Vitamin A: 182 IU Vitamin C: 3 mg Calcium: 15 mg Iron: 0.7 mg