Happy Tuesday guys! If you are subscribed to my newsletter or follow me on Instagram then you know we’re back home from our family vacation. We had a great time but we definitely missed our home and it’s nice to be back to our daily routine. We did however have a blast on our trip and it was wonderful to see my family and see Emma bond with them.
It was also nice to see my husband meet some of my extended family and old close family friends. It was a very special trip and I really do miss being around my family.
I am working on a recap from our trip to Colombia. It’s a little tricky because it was a pretty long vacation and I have so much to share but don’t want to make it too long. I also have so many amazing pictures and I don’t know which ones to choose to post on here. I may have to break this recap up into different parts to make sure I get into great detail about every aspect of this trip.
For now though I will get into this week’s new recipe. I shared the very first version of this recipe on my Instagram last year. It was one of the first finger foods I shared on there. But the truth is I was never 100% happy with this recipe. I always felt like it needed something else. So I decided to work on improving it and share this version here on the blog.
After quite a few tries I can finally say that I am happy with this version of my Beet Chickpea Patties. Even though they tasted great before, they would come out looking more like fritters or cakes than patties. And I think that’s just what I felt was always missing. The right texture and appearance.
To me there’s more to food than just the taste. As humans we tend to eat with our eyes before we do with our mouths. So the way food is presented is a big part of making a delicious meal. Texture always plays a big role when it comes to enjoying foods. Once we take a bite of something, if it’s not a texture we’re fond of we won’t like what we’re eating. The name or the way a food sounds also makes us immediately wonder how it would taste. If the name is not appealing, we may not even give it a try. Then of course there’s smell. Do I really need to elaborate on this?
As you can see food needs to be satisfying to all of our senses. Not just taste. When I create a recipe I like to keep this in mind. I want to create foods that taste, look, feel, sound and smell good. The original recipe for these patties didn’t appeal to every sense in my opinion.
This new recipe however, is very much appealing to taste, sight, touch, sound, and smell. They’re absolutely tasty and delicious. They’re a beautiful pinkish/reddish color that makes them look so pretty. They have a great texture which comes from the combination of shredded beat and chickpeas. They smell so good while you’re prepping them and cooking. And who wouldn’t want to try these once you hear Beet Chickpea Patties?
I am really excited that I finally got this recipe to a level that I’m content with and feel confident in sharing with you guys. These patties truly are very rich in flavor and very healthy. They contain a great amount of protein and fiber. They’re also vegan friendly which makes them a great meat substitute in a burger.
These were wonderful when I started to introduce Emma to finger foods. They do get a little messy for baby to eat on their own but what’s baby life with no mess? Plus they are packed with so many essential nutrients for baby that it makes up for the mess. These recipe will also encourage your baby/toddler to develop a taste for healthy foods such as beets and chickpeas.
The recipe is very easy to make and the patties are freezer friendly. They’re great for meal prep and perfect for the whole family. You can make these and serve them in endless ways. As finger food for your little ones, meatless burgers, appetizers, and any other way you may think. You can even include them in your upcoming Super Bowl Spread if your hosting a party. Hope you guys are as excited to try these as I am to share them with you!
Beet Chickpea Patties
- 2 cups shredded beets (squeeze out water)
- 1 15 oz can chickpeas (drained and rinsed)
- 1 carrot (shredded)
- 1 green onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp cumin
- 1 tsp ground turmeric
- 1/2 tsp paprika
- salt and pepper to taste
- 2 tbsp flax meal
- 6 tbsp water
Mix flax meal with water and let sit in fridge for 15 minutes.
In a large bowl, combine all ingredients.
With your hands or ice cream scooper, scoop out mixture and shape into patties.
In a griddle or pan, pan fry patties on both sides.
Serve immidietly or freeze for later.