Quinoa gives these crispy cakes their fantastic crunch and tons of nutrition, but don&apos;t forget to add the flavorful aioli.
Lightly mash chickpeas with a fork in a large bowl. Add 1 cup cooked quinoa, mushroom mixture, sliced scallions, nutritional yeast, mustard, almond milk, coconut flour, chili powder and cumin. Mix well using a fork or your hands.
Working with approximately 1.4 cup at a time, form about 6 patties and coat each one on both sides with cornmeal. Cook at medium low heat in a non stick skillet with 2 tablespoons of olive oil, about 10 minutes per side.
Wrap it in aluminum foil and bake in the oven at 400F for 30 minutes. Remove from oven and let it cool.
Squeeze roasted garlic cloves into the sauce.