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.

Beet Chickpea Patties

These Beet Chickpea Patties are one of the most versatile recipes you will find on this page. These patties are great to have as burgers, top a salad, or even just as a side or appetizer. They’re completely vegetarian and vegan friendly so they’re perfect for everyone to enjoy. I even used to make these regularly for my daughter as finger food when we started practicing BLW.

They are so rich in flavor and have the perfect texture too. They’re great for meal prep as you can use them in many meals and serve them in different ways. You can freeze them to build your freezer stash. If you ever need something quick for lunch or dinner, these would be at your disposal in your freezer.

These patties are absolutely delicious and packing so many nutrients. Beets are loaded with essential vitamins and minerals. So are chickpeas and carrots which make these patties rich in protein, antioxidants and many more health benefits.

Ingredients needed to make Beet Chickpea Patties:

• Beets– Grated and excess liquid squeezed out. 
• Chickpeas– Canned chickpeas. Drained and rinsed. 
• Aromatics– Carrots, Green Onion, Garlic.
• Spices– Cumin, turmeric, paprika, pink sea salt, black pepper.
• Flax meal and water– To make a flax eggs to serve as binding agent. 
• Avocado Oil– For cooking. 
• For Lemon-Garlic Tahini Sauce– Tahini, lemon juice, garlic power, pink sea salt, black pepper, cumin, and water. 

Equipment needed to make Beet Chickpea Patties:

• Grater– For grating beets. 
• Food Processor– To combine all ingredients together. 
• Nut Bag– For squeezing out excess liquid from beets. You can also use a cheese cloth or paper towels. 
• Large Cast Iron or Griddle– Best surfaces to cook beet chickpea patties on. 
• Small Mixing Bowl– For mixing sauce in. 
• Whisk– To whisk lemon-garlic tahini sauce in. 
• Spatula– For flipping patties with. I recommend using a silicone spatula.

How to make Beet Chickpea Patties Beet Chickpea Patties (with Lemon-Garlic Tahini Sauce):

• Step 1– 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. 
• Step 2– 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. 
• Step 3– 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.
• Step 4– Lightly 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. 
• Step 5– In a small mixing bowl, whisk together all the ingredients for the sauce; tahini, water, lemon juice, garlic powder, pink sea salt, black pepper, and cumin. Whisk well until smooth, creamy texture is reached. 
• Step 6– 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.

Tips and Substitutions:

1. 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.
2. Not a fan of flax egg?- Substitute for 2 regular eggs if you don’t need these to be vegan.
3. Drain and rinse chickpeas- Not only does this make canned chickpeas easier to digest, you don’t want extra liquid in your patties.
4. 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.
5. 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.

How to serve Beet Chickpea Patties:

I love serving these Beet Chickpea Patties drizzled with the Lemon-Garlic Tahini Sauce. They are great served with some arugula and veggies to make a salad. These can also be served with burger buns and other fixins to make a veggie burger. 

What to serve Beet Chickpea Patties with:

• Cucumber Herb Salad
• Honey-Ginger Roasted Carrots
• Garlic Parmesan Parsnip Fries
• Air Fryer Brussels Sprouts
• Air Fryer Sweet Potato Home Fries
• Garlic Butter Sautéed Mushrooms
• Corn On the Cob
• Grilled Summer Veggies
• Baked Sweet Potato Fries

Beet Chickpea Patties FAQ’s:

Why are my beet chickpea patties falling apart?

If your beet chickpea patties start falling apart is because they have too much moisture. Make sure to squeeze out all the excess liquid from grated beets. Also, make sure your cooking surface is well preheated before adding your patties. Spread patties out too while cooking and are not close together. All these can create too much moisture and liquid. Which will make your patties mushy and cause them to fall apart. 

How many calories in a beet chickpea patty?

Each beet chickpea patty is 188 calories. 

What is a binding agent for veggie patties?

The binding agent for these beet chickpea patties are flax eggs. Which is simply made by mixing flax meal with water. This also makes these patties vegan friendly.

Meal Prepping it:

These Beet Chickpea Patties are great for meal prep. They are versatile and can be eaten as a burger, on a salad, or a side. You can serve them for lunch, dinner, or even an appetizer. They are easy and quick to make so make ahead and keep in the fridge for the week. Double the batch and freeze a portion too.

How to store and reheat Beet Chickpea Patties:

Store your Beet Chickpea Patties in an airtight container. Keep refrigerated for up to 3-4 days. To reheat place back on stovetop, griddle or oven. I wouldn’t recommend reheating in microwave as it will make them mushy.

Can Beet Chickpea Patties be frozen?

Yes. These Beet Chickpea Patties can be frozen. Place in a freezer friendly container or a freezer bag. I like to put pieces of parchment paper in between each patty to prevent them from sticking to each other as they freeze. Keep patties frozen up to 2-3 months. To defrost patties, place them in the fridge overnight to thaw-out. Reheat on stovetop, griddle or oven.

Like this Beet Chickpea Patties recipe? You may also like these other finger food recipes:

• Eggplant Zucchini Fritters
• Sweet Potato Chickpea Nuggets
• Broccoli Tots
• Sweet Potato Apple Bites
• Sweet Potato Banana Fritters

5 from 3 votes

Print

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. 

Course Appetizer, Side Dish

Cuisine American

Keyword Beet Chickpea Patties

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 5 patties

Calories 188 kcal

Author Angelica Arias

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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:

1. 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.
2. Not a fan of flax egg?- Substitute for 2 regular eggs if you don’t need these to be vegan.
3. Drain and rinse chickpeas- Not only does this make canned chickpeas easier to digest, you don’t want extra liquid in your patties.
4. 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.
5. 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.

Nutrition Facts

Beet Chickpea Patties (with Lemon-Garlic Tahini Sauce)

Amount per Serving

Calories

188

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.4

g

3

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

1

g

Sodium

 

60

mg

3

%

Potassium

 

516

mg

15

%

Carbohydrates

 

32

g

11

%

Fiber

 

9

g

38

%

Sugar

 

8

g

9

%

Protein

 

9

g

18

%

Vitamin A

 

2207

IU

44

%

Vitamin C

 

5

mg

6

%

Calcium

 

71

mg

7

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

 **Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.

*Post and pictures updated as of 8/27/19