Chickpea Patties with Green Tahini and Beetroot

Name: Chickpea Patties with Green Tahini and Beetroot
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 4 seeded buns, halved; 2 large beetroot, peeled and grated (small baby beetroot leaves or lettuce leaves, to serve); 2 x 400g cans chickpeas, rinsed and drained; 2 tablespoons white chia seeds; 90g natural crunchy peanut butter; 1 tablespoon sriracha hot chilli sauce; 1½ teaspoons ground cumin; 1 carrot, grated; 45g finely chopped kale; sea salt and cracked black pepper; 1–2 tablespoons extra virgin olive oil; 210g hulled tahini; 80ml water; ⅓ cup (4g) coriander leaves; ⅓ cup (5g) mint leaves; ⅓ cup (8g) flat-leaf parsley leaves; ½ cup (125ml) lemon juice

6 steps

Prep:35minCook:15min

Serve with sweet potato chips.

Updated at: Wed, 16 Aug 2023 21:11:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories847.7 kcal (42%)

Total Fat50.6 g (72%)

Carbs77.4 g (30%)

Sugars9.6 g (11%)

Protein29.9 g (60%)

Sodium996.9 mg (50%)

Fiber19.2 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4buns

seeded, halved

2beetroot

large, peeled and grated, small baby beetroot leaves or lettuce leaves, to serve

chickpea patties

2 x 400gcans chickpeas

rinsed and drained

2 tablespoonswhite chia seeds

90gnatural crunchy peanut butter

1 tablespoonsriracha hot chilli sauce

1 ½ teaspoonsground cumin

45gkale

1 tablespoonsextra virgin olive oil

green tahini

210gtahini

hulled

80mlwater

⅓ cupcoriander leaves

⅓ cupmint leaves

⅓ cupflat-leaf parsley leaves

½ cuplemon juice

Instructions

Step 1

To make the chickpea patties, place chickpeas, chia seeds, peanut butter, sriracha and cumin into a bowl of a food processor and pulse to combine or until just roughly chopped.

Step 2

Add the carrot, kale, salt, and pepper and pulse lightly to just combine, then shape the mixture into 4 large flat patties.

Step 3

Heat a large non-stick frying pan over medium-high heat. Add the oil and patties and cook for 6 minutes each side or until golden and crisp.

Step 4

While patties are cooking, make the green tahini.

Step 5

Place the tahini, lemon juice, water, coriander, mint, parsley, salt, and pepper in a small food processor or blender and process until smooth.

Step 6

To serve, spread the buns with the green tahini and divide beetroot, lettuce, chickpea patties between bases. Sandwich with the bun tops and serve with salted sweet potato chips.