Place quinoa and water in a small pot and bring to a boil. Cover, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the liquid evaporated. Cool quinoa to room temperature.
Place chickpeas in medium to large bowl. Use a potato masher to mash them until paste-like. Add the remaining ingredients, except panko, oil and chutney, and mix well.
Line a baking sheet with parchment paper. Spread the panko on a very wide plate. With cold water dampened hands, form 1/4 to 1/3 cup amounts of the quinoa mixture into 8, 3/4" thick cakes. Set the cakes on the panko.
Now coat each cake in panko, gently pressing it on to help it adhere, and then set on the baking sheet. Cover and refrigerate cake 30 minutes to firm up (can be made to this point and kept refrigerated several hours before needed).
Divide the oil between two large non-stick skillets set over medium, medium-high heat. When hot, add the cakes and cook 3 minutes per side, until nicely coloured and heated through. Plate the cakes and set a dollop of the chutney alongside.
Note: Panko are coarse, dried, Asian-style bread crumbs. You'll find them, and bottles of mango chutney, in our Asian foods aisle. Mango chutney is also available in our pickle aisle.
Recipe Options: To make Thai-style quinoa and chickpea cakes, replace the Indian-style curry paste with red or green Thai curry paste. Thai curry paste is available in small jars in our Asian foods aisle. Instead of panko, use regular dried breadcrumbs to coat the cakes, if that's what you have on hand or prefer to use.