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Juicy Beet-Chickpea Patties

These juicy beet-chickpea patties are always a hit – they statisfy your hunger and give comfort at the same time. Nourish yourself and surprise the loved ones!

Patties are not something I make very often, as it is more time-consuming than preparing food on stove top. However, every now and then I take the time and delight my family.

Beet and chickpeas is probably one of the most popular combos for patties – but hey, what can one do? It just is so delicious, beets providing the juiciness and chickpeas the heartiness.

This recipe is oil-free, sugar-free, lactose-free, and casein-free.

Finally, please let me know in the comments below whether you’re a fan of meat patties or my juicy beet-chickpea patties. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

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Juicy Beet-Chickpea Patties


  • Author: Nele Liivlaid
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 patties 1x

Description

These juicy beet-chickpea patties are always a hit – they statisfy your hunger and give comfort at the same time. Nourish yourself and surprise the loved ones!


Scale

Ingredients


Instructions

  1. Process the chickpeas in a food processor. You could also mash them with fork, but it is more time-consuming.
  2. Mix together the chickpeas, grated beets, chickpea flour and herbs/spices.
  3. Form 6 patties and place them on a baking sheet lined with parchment paper.
  4. Bake at 350 F (175 Celsius) for 15 minutes, then give the patties a flip and bake for another 10-15 minutes.

Notes

I served the patties with pan-roasted zucchini (just sprinkled some salt on them), slices of fermented buckwheat bread, and with sunflower seed cream.

  • Method: Baking

Nutrition

  • Serving Size: 1 patty
  • Calories: 109 kcal
  • Fat: 1.24 g
  • Carbohydrates: 19.1 g
  • Fiber: 5.65 g
  • Protein: 5.26 g

Keywords: beet-chickpea patties

Beetroot-Chickpea Patties

Tips on my juicy beet-chickpea patties:

  • If your beets are not very juicy you might not need to use chickpea flour.
  • Chickpea flour can be substituted with other flours (brown rice, buckwheat, etc.)
  • Use any herbs/spices you deem fit. Make Indian or Mexican version of the patties – whatever appeals you at the moment you start cooking.
  • I did not use any extra salt as the canned chickpeas already came with it. Should yours be without salt, feel free to use some in the recipe.
Beetroot-Chickpea Patties

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