Quinoa Patties with Tzatziki

I know veggie patties don't have the best reputation, but I've set out to create a delicious and filling patty.   These patties aren't trying to "taste like" beef. These stick-to-your-rib patties are filled with quinoa and garbanzo beans and are simply delish.  There's a ton of flavor from grainy mustard and also from the accompanying Tzatziki sauce.  It’s a bit of a process to make them, but you’ll enjoy the versatility much more than any other veggie burger you’ve eaten.  Play around with them.  Make two thin patties and use them as a bun for a veggie filled burger.  Break the patties into bite size pieces and fill pita bread.  Roll them in a wrap with all of your favorite filling.  I’ts impossible to get bored with these versatile patties. I’d love to see how yours turn out so tag me on Instagram at y_delicacies or leave a comment below. 

Quinoa Patties with Tzatziki

Servings: 6 medium patties or 4 large patties


2 cups water

1 cup quinoa


1 clove garlic

1 teaspoon sea salt

3 cups cooked quinoa

1 ½ cups cooked garbanzo beans (1 16-oz can)

2 Tablespoons grainy mustard

1 Tablespoons ground chia seeds

1 teaspoon dried thyme

1-2 Tablespoons olive oil


Servings: 1 cup

1 cup peeled and grated cucumber

1 cup Greek yogurt

1 garlic clove, finely minced

1 teaspoon olive oil

1 teaspoon fresh dill, finely minced

¼ teaspoon sea salt


1. In a small sauce pan, bring to a boil the water and quinoa. Reduce to a simmer.

2. Cover pan and simmer until water is absorbed, 10-15 minutes.  Fluff with fork. Set aside. 3 cups will be used for the patties, reserve the remaining cooked quinoa for another use.


1. In the bowl of a food processor, pulse the garlic and salt until minced.

2. Add 3 cups cooked quinoa, garbanzo beans, mustard, chia seeds and thyme and process until combined into a thick paste or dough texture. 

3. Using ½ cup of the mixture at a time, form 6 4-inch wide patties with your hands. 

4. In a large skillet on medium heat, add olive oil and patties.  Cook patties until browned, about 5 minutes on each side. Serve warm with tzatziki.


1. In a fine mesh sieve squeeze and press cucumber to remove water and until cucumber is reduced to about 1/3 cup.

2. In a small bowl combine the pressed cucumber, yogurt, garlic, olive oil, dill and sea salt until well combined.  Serve chilled.