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Beet and chickpea patties are a delicious and healthy vegetarian option that can be enjoyed for lunch or dinner. Paired with a creamy tahini sauce, this dish offers a perfect balance of flavors and textures. Perfect for those looking to incorporate more plant-based meals into their diet, these patties are easy to prepare and full of nutrients.
Ingredients
- 2 medium beets, cooked and grated
- 1 can (15 oz) chickpeas, drained and mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2-3 tablespoons water (to thin)
- 1 clove garlic, minced
- Salt to taste
Instructions
Start by preparing the beets. Cook them until tender, then let cool and grate them. In a large mixing bowl, combine the grated beets, mashed chickpeas, chopped onion, minced garlic, parsley, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Form the mixture into small patties, about the size of a palm. Heat olive oil in a skillet over medium heat. Cook the patties for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels.
Meanwhile, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until the sauce reaches your desired consistency. Adjust seasoning as needed.
Serve the beet and chickpea patties warm, drizzled with the tahini sauce. Garnish with additional parsley if desired. Enjoy this nutritious and flavorful dish as a main course or a hearty snack.