Boil the quinoa in 1 cup (250 ml) of water for 15-18 minutes or until the liquid is absorbed and let it cool. In a deep pan, heat the olive oil and fry the chopped onion and garlic for 3-4 minutes. Add the grated potatoes and season with salt and black pepper.
After a few minutes, stir, remove it from the heat and allow it to cool. Beat the eggs in a large bowl and add the oats, tofu, basil and thyme to them. Mix well and add the potato mixture and the quinoa. If necessary, season it with more spices and mix with the chickpea flour.
Allow the mixture to sit in the refrigerator for 10 minutes. Then, with wet hands, shape it into 12 flattened balls. Heat oil in a non-stick skillet and drop the vegan patties to fry evenly on both sides. Frying takes 3-4 minutes on each side, flip over carefully.