Veggie Patty Pita & Zucchini Fries
These powerhouse patties are loaded with nutrients. Nestled in soft pita, served with smoky chipotle yogurt sauce and perfectly crispy zucchini fries.
Wine Pairing:Oaky Chardonnay
Active Time:40-45 Minutes
Total Time:40-45 Minutes
- 5 oz mushroom
- 3 oz sweet pepper
- 1 shallot
- 8 oz zucchini
- 5 oz tomatoes
- 2 oz lettuce
- Garlic powder
- Chipotle powder
- Mustard powder
- Flax seeds
Proteins and More
- ½ cup quinoa
- 1 cup Gluten Free All-purpose flour
- 15 oz garbanzo beans
- 4 pita breads
- 1 oz walnuts
- 1 tbsp olive oil
- 2 ½ tsp sea salt
- ½ tsp black pepper
- 1 tbsp garlic powder
- 2 eggs
1: Preheat oven to 425ºF. Line 2 baking sheets with parchment paper. Coat each sheet with 1 tbsp olive oil or oil spray.
2: Boil quinoa and prep veggies:
Place quinoa in small sauce pot with 1 cup of water and bring to a boil. Once boiling reduce heat, cover, and simmer for 12 minutes. Quinoa should be al dente. Remove from heat with cover still on and set aside.
Cut zucchini into ¼” fries, 3-4” long. Sprinkle with 1 tsp of sea salt and place between a double layer of paper towels. This will pull moisture out and make the fries crispier. See back for more detailed instructions. Slice tomatoes* and set aside.
3: Make patties:
Cut mushrooms*, shallot*, and peppers* into bite-sized pieces, and place into a food processor with spice mix, 1 tsp sea salt, ½ tsp black pepper, parsley (with stems), strained garbanzo beans, walnuts, and cooked quinoa. Pulse until minced, but not pureed. Place mixture in bowl.
- Make patties according to directions on the back. Place on middle or top rack of oven and set timer for 20 minutes.
4: Make zucchini fries:
Whisk 2 eggs in a bowl. In a separate dish with a high rim, combine gluten free flour, 1 tbsp garlic powder, and ½ tsp sea salt.
Place zucchini sticks into the egg wash and then the flour mixture, shake off any excess egg or flour after each step. Lay fries on baking sheet in a single layer.
- Place baking sheet on bottom rack for 15 minutes. After 15 minutes, remove zucchini and flip to brown other side. Remove and flip veggie patties as well and return both back in the oven for 10 minutes.
Warm pita bread for 5-7 in the over, cut in half. Top one side with chipotle-yogurt sauce (may be spicy - test first!), patties, lettuce and tomato, then other half of pita. Serve with zucchini fries.
Using a small ice cream scoop or your hands, form golf ball sized balls of veggie mix and place on a baking sheet. Drizzle lightly or spray with olive oil. Using a spoon, gently press down on the balls to form ¼” thick patties.