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These savory, crispy Moroccan-Inspired Grain-Free Veggie Patties are packed with fresh vegetables and are lightly seasoned with cumin and curry powder. Packed with fresh nutritious vegetables, these grain-free veggie patties are a great option for someone following a gluten-free or grain-free diet, and a great way to sneak in some extra greens to your daily meals without gluten or grains.
Veggie Patties: Why Choose Grain-Free & Gluten-Free?
Grain-free and gluten-free meals are becoming more popular for a variety of reasons. Whether you have dietary restrictions or want to eat cleaner, according to Dr. Weil, going grain and gluten-free can help reduce inflammation, improve digestion, and support better energy levels.
These veggie patties are the perfect meal for anyone who wants to enjoy a satisfying, wholesome dish without grains like wheat, rice, or oats.
By replacing traditional breadcrumbs or grain flour with chickpea flour (also known as garbanzo flour), these patties are not only grain-free, according to Dr. Axe chickpea flour is packed with plant-based protein, fiber, and essential nutrients. Plus, they’re easy to make, light on the stomach, and can be enjoyed at any time of the day—whether as a snack, appetizer, or main dish.
Tips for Beginners Making Veggie Patties
If you’re new to making veggie patties or want to try out more veggies in your diet, here’s everything you need to know to get started, with tips on veggie substitutions, serving ideas, and meal prep tips you can make wholesome, plant-forward meals.
Here’s a simple guide to help you along the way:
Grate the Veggies: The key to a great veggie patty is making sure the vegetables are grated finely enough so they hold together. Grating zucchini, carrots, and broccoli ensures the patties cook evenly and form that delicious crispy outer layer.
Remove Excess Moisture: One of the most crucial steps to achieving perfectly crispy veggie patties is removing excess moisture from the grated vegetables. Zucchini, in particular, tends to release a lot of water when grated.
After grating, sprinkle the zucchini with a pinch of salt and let it sit for about 15 minutes to draw out the moisture. Then, use a clean kitchen towel or paper towels to squeeze out as much liquid as possible. Or use the colander method. Place the grated zucchini in a colander, place a heavy object (like a bowl of water) on top, and allow the zucchini to drain.
This step is essential—if you skip it, the patties will turn out soggy and not hold their shape during cooking.
Binding Ingredients: In place of gluten, you’ll need a binding ingredient to help the patties stick together. Eggs are an excellent binder, and adding chickpea flour not only gives the patties structure but also enhances their flavor. If you need a vegan version, you can swap the eggs for an egg-substitute.
Seasoning and Flavor: Spice up your patties with flavors that suit your tastes. The cumin, and curry powder in this recipe provide a delicious Moroccan-inspired flavor, but feel free to experiment with other seasonings like smoked paprika, black pepper, parsley, or chili powder, to name a few.
Form the Patties: Once your batter is ready, scoop spoonfuls of the mixture and form into patties using your hands or a spoon. Be sure they’re compact, so they don’t fall apart while cooking. I use a 3-inch round cookie cutter place it in the pan and fill it with the batter to have uniformed patties.
Cooking Method: A combination of pan-frying and baking ensures the patties get crispy while moist inside. Be sure not to overcrowd the pan while frying them, as this can cause them to steam rather than crisp up.
Veggie Substitutions
While this recipe calls for zucchini, carrot, and broccoli, the beauty of veggie patties is how flexible they are! You can easily swap in different vegetables based on what you have on hand or what’s in season. Here are some great substitutions:
- Zucchini: Swap for grated sweet potato, or butternut squash for a different flavor and texture.
- Carrot: Try grated beets or parsnips.
- Broccoli: Kale, collards or even cauliflower would work well in place of broccoli. Just make sure to finely chop or grate them for easy binding.
- Parmesan: If you’re dairy-free, you can swap Parmesan cheese for nutritional yeast, which provides a cheesy flavor without the dairy. I would not use 2/3 cup, maybe about 1/3 cup.
Why Raw Mushrooms Are Not Ideal for Veggie Patties
I would not recommend using raw mushrooms in veggie patties primarily because of their high moisture content. Mushrooms naturally contain a lot of water, and when they’re left raw in a patty mixture, they release moisture as they cook, making the patties soggy and preventing them from crisping up properly.
This added moisture also makes it harder for the patties to hold together, which can lead to them falling apart during cooking. So, if you’re planning to include mushrooms in your veggie patties, it’s best to cook them first.
How Parmesan Enhances the Texture of Veggie Patties
When fried and baked, the Parmesan cheese helps the patties crisp up on the outside. The cheese slightly melts and forms a golden, crunchy crust that contrasts beautifully with the tender inside.
Parmesan also acts as a binder, helping hold the patties together. The firm texture when grated blends into the batter, providing some structure and preventing the patties from falling apart while cooking.
Creative Serving Ideas
Once your veggie patties are cooked, it’s time to serve them up! There are plenty of creative ways to enjoy these nutritious bites, whether on their own or as part of a larger meal.
As a Light Meal: Serve the patties with a side of mixed greens or a refreshing salad. Toss some avocado, cherry tomatoes, and cucumber for a light, nutritious meal.
In a Wrap or Lettuce Boat: For a low-carb option, wrap the patties in large lettuce leaves with your favorite toppings, such as a dollop of hummus, tzatziki, or tahini sauce.
With a Dip: Serve the patties with dipping sauces like Greek yogurt-based sauces, avocado aioli, or a spicy sriracha mayo.
As an Appetizer: These patties also make great finger food for parties! Make them smaller and arrange them on a platter with an assortment of dips, and your guests will love them.
With a Grain-Free Side: Serve alongside Garlic Mashed Fauxtatoes, roasted fennel, or spiralized veggies to make a balanced, grain-free meal.
On a Gluten-Free Bun: If grain-free is not a must, enjoy these patties on a homemade gluten-free bun with your favorite mixings.
Meal Prep Tips for Veggie Patties
These veggie patties are perfect for meal prep! You can make a big batch and store them in the fridge for several days, or freeze them for future meals. Here are some tips for storing and reheating:
Fridge: Store leftover patties in an airtight container in the fridge for up to 3 days. They make a quick snack or lunch option. If you prefer patties crispy, reheat them in a skillet to bring back the crispness!
Freezer: For longer storage, place the patties on a baking sheet in a single layer and freeze for 1 hour. Once frozen, transfer them to a freezer bag or container for up to a month. Reheat from frozen by baking them in the oven.
Check out some of our favorite gluten-free Moroccan-inspired recipes
Final Thoughts
Whether you’re new to cooking or an experienced home chef, these Moroccan-inspired, grain-free veggie patties are a must-try. Whether you enjoy them as a snack, side dish, or main meal, these veggie patties offer a satisfying, wholesome way to get more vegetables into your diet while keeping things light and grain-free.
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