Beet Chickpea Patties (with Lemon-Garlic Tahini Sauce)
These Beet Chickpea Patties are great to have as a burger, in a salad or even as finger food for your little ones. Made with grated beets, chickpeas, carrots, flax eggs, and spices. Drizzled with a creamy and tangy Lemon-Garlic Tahini Sauce. These patties are rich in both flavor and nutrition.
Ingredients
For Beet Chickpea Patties:
- 2 cups grated beets (squeeze out water)
- 15 oz chickpeas (drained and rinsed)
- 1 carrot (shredded)
- 1 green onion
- 2 garlic cloves
- 1 tsp cumin
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 pink salt
- 1/4 tsp black pepper
- 2 tbsp flax meal
- 6 tbsp water
- oil for greasing skillet or griddle
For Lemon-Garlic Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp pink salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
Instructions
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In a small mixing bowl, stir together flax meal with water. Let it sit for 15 minutes to make a flax egg. While the flax egg is sitting, prep the rest of the ingredietns for patties.
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Peel and grate beets. Measure out 2 cups and place in a nut bag or towel. Squeeze out as much liquid as possible. I always shoot for a good half a cup to a cup of liquid. Peel and grate carrot, drain and rinse chickpeas, slice green onion and mince garlic.
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Combine all prepped ingredients for patties in a food processor bowl along with flax egg and all the spices. Close food processor and pulse until ingredients are well blended. About 40 seconds. Don't over blend so the mixture doesn't get too mushy. With your hands or ice cream scooper, scoop out mixture and shape into 5 inch patties.
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Lighlty grease a griddle or large cast iron skillet with oil of choice. Bring to a heat on medium-high heat. Place patties on heated surface and pan fry for 2-3 minutes on one side. Use a spatula to flip patties over. Pan fry them for another 2-3 minutes on opposite side. Remove patties from heated surface and keep warm.
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In a small mixing bowl, whisk together all the ingredients for the sauce; tahini, water, lemon juice, galric powder, pink sea salt, black pepper, and cumin. Whisk well until smooth, creamy texture is reached.
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Serve patties while still warm and drizzle with Lemon-Tahini Sauce. Store any leftover sauce in a small mason jar in the fridge for up to 7 days.
Recipe Notes
Tips and Substitutions:
- Squeeze as much liquid as possible out of the beets after grating them- This will reduce the amount of excess moisture and allow for the patties to be easily shaped and to get crunchy on the outside when cooked.
- Not a fan of flax egg?- Substitute for 2 regular eggs if you don't need these to be vegan.
- Drain and rinse chickpeas- Not only does this make canned chickpeas easier to digest, you don't want extra liquid in your patties.
- Don't over blend the mixture for patties- You don't want it to get too mushy where it's too hard to shape patties after. This will make it harder for ingredients to stick together.
- Give tahini a good stir before measuring out- The natural oils in tahini tend to set separating from the paste. Give it a good stir making sure you get those oils in there before measuring out. You want those oils in your sauce.