Pumpkin and quinoa cakes


You might have noticed that pumpkin, chickpeas and quinoa are just a few of my favourite ingredients to use and I have combined all three here with some mediterranean style flavours to make these tasty little cakes. Full of flavour and not too difficult to make, these little pumpkin patties make the perfect portable lunch for all you food peppers out there.  This makes a big enough batch for a weeks worth of lunches (or more!). I like to serve these cakes with a simple tomato passata sauce and some greens but they would be just as at home with some hummus or yoghurt sauce in a wrap, burger or on top of a salad.

What I love about these cakes/patties is that there is no messy frying involved (you can cook them in a frypan if you want to though), all you need to do is shape them into patties and bake in the oven, turning half way. No oil, no mess and fewer calories too.



This recipe was inspired by Oh She Glows crispy quinoa cakes (amazing!) which are baked in the oven. You can make these patties dairy free by omitting the feta (add any other flavours you like) and you can make these egg free by using a flax egg (mix 1 tbsp ground flax with 3 tbsp hot water and leave for a few mins to thicken, I would advise doubling this)

Nutrition: Quinoa and chickpeas provide a source of protein and carbohydrate to give you a filling lunch and also have soluble fibre, great for keeping the bowel healthy. Pumpkin is a good source of beta carotene.


Pumpkin and quinoa cakes
Prep time
Cook time
Total time
Recipe type: Main
Serves: 12-16 patties
  • ½ cup quinoa (I used red quinoa for this recipe)
  • 900g pumpkin
  • 1 large onion
  • 1 tbsp olive oil
  • 400g tin chickpeas, rinsed and drained
  • 100g fetta (organic if possible), crumbled
  • ½ cup chopped basil leaves
  • 170g semi dried tomatoes (in oil) chopped
  • 1 egg
  • 2 tbsp flour (any kind, I used oat flour, use GF if necessary)
  • salt and pepper
  1. Preheat oven to 200C
  2. Place quinoa in a bowl and cover with plenty of water and leave to soak for 15 minutes or more.
  3. Meanwhile, peel and chop pumpkin into large chunks and peel and chop onion into smaller pieces, place both on a baking tray lined with baking paper and drizzle with olive oil.
  4. Place in oven and roast for 30-45 minutes until pumpkin is soft.
  5. Meanwhile drain quinoa and rinse well. Place in a saucepan with plenty of water. Bring to the boil then turn down to a simmer. Simmer for approx 20 mins or until quinoa is tender and the little white "tails" are starting to come out. Drain excess water and allow to cool.
  6. Place chickpeas in a food processor and pulse briefly until just broken up. Add pumpkin and onion and pulse again until slightly smooth but still little chunks.
  7. Tip this mix into a bowl and add the drained quinoa and the remaining ingredients. Mix well.
  8. Grab handfuls of mixture and shape into patties.
  9. Dust the patties with a little extra flour and place on a baking tray lined with baking paper.
  10. Reduce oven temp to 180 degrees C and bake in oven for 20 minutes, taking the patties out half way and flipping them over so that both sides get toasted.
  11. Serve



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