Beet Chickpea Cakes
Beet Chickpea Cakes
Course: LunchCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Cakes
2 tbsp extra virgin olive oil. plus more for brushing cakes and tray
2 15-ounce cans chickpeas, drained and rinsed well
1 medium red onions, finely diced
5 garlic doves, finely chopped
1 teaspoon sea salt, plus more to taste
2-3 Medium red beets (12 ounces), grated on largest hole of a box grater or food processor (4 cups grated)
2 tablespoons balsamic vinegar
1/4 cup chopped fresh dill, plus more for garnish
- For the Tzatziki
1 cup silken tofu
1/4 veganaise
1/4 cucumber
1 tbsp fresh dill
1 tbsp parsley
salt to taste
Directions
- For the Cakes
- Preheat oven to 375°F. Line a baking sheet with parchment paper, lightly brush with olive oil, and set aside.
- Place chickpeas in a bowl and crush with a potato masher; set side (Don't mash the chickpeas completely. The mixture should be somewhat chunky.)
- Warm olive oil in a wide skillet over medium heat.
- Add onions, and sate for 5 minutes or until browning.
- Add garlic and salt, and cook for another 3 minutes.
- Stir in grated beets, and continue cooking for another 6 to 8 minutes or until beets are cooked.
- Add balsamic vinegar and remove from heat. Add to mashed chickpeas along with chopped dill and mix well to combine. Season to taste with salt and pepper.
- Use an oiled ½-cup measure to shape mixture into cakes. Place on prepared tray, and brush top and sides of each cake with olive oil.
- Bake for 15 minutes, rotate tray, and continue baking for another 15 minutes or until brown on the bottom.
- Remove from oven; allow to cool for 5 minutes before serving.
- For the Tzatziki
- Place all ingredients in a blender and blend until liquified (I used a nutribullet)
- *If you want a chunkier sauce:
- Grate cucumber on the largest holes of a box grater, place in a strainer and squeeze out juice with your hands. Drink or discard juice, and add cucumber to a medium bowl along with silken tofu, dill, salt, and veganaise. Stir to combine, and season to taste.