CHICKPEA BEET PATTIES WITH TAHINI SAUCE
Grain bowls are my go-to dinners most of the time. All you need to do is a little prep and you can enjoy them all week. Batch cook some quinoa, make a sauce, roast some veggies, fry an egg and VOILA!
Anyone else not a fan of roasting beets? Ya they can take a while and then you have to peel the skin off and all of a sudden you find yourself with irreversible shirt stains and very unpleasantly pink tinted fingernails and skin. Well, don't wear your favorite shirt and accept the fact that your hands still might get stained -- it's oh so worth it.
These little patties are perfect on grain bowls slathered with this creamy tahini sauce. These patties are packed full of protein, fiber, iron, calcium, and magnesium, and potassium to name a few.
BEETS BEETS BEETS!
I love cooking with beets, not only for the beautiful color they create but they're also jam-packed full of nutrition. They're rich in folate, manganese, fiber, iron, and potassium.
Beets are commonly used medicinally for liver detoxification. They contain a substance called betaine and a fiber called pectin, both of which help the liver get rid of any harmful toxins.
LASTLY, beets are high in nitrates which your body converts to nitric oxide. Nitric oxide dilates your blood vessels, increasing blood flow to your muscles allowing them to use oxygen more efficiently. Simply put, your muscles take longer to fatigue. So eat beets, they just might make you run faster!
Chickpea Beet Patties with Tahini Sauce
Makes 8 small patties
1 can chickpeas, rinsed, drained
1 small onion, finely chopped
1 cup grated beet, about 1 medium beet
¼ cup chopped herbs (parsley, cilantro, basil all work)
½ cup oats, pulsed into flour
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
½ tsp salt
Oil, for frying
½ cup tahini
¼ cup water
¼ cup lemon juice
2 cloves garlic, minced
½ tsp salt
Water to thin
Add the chickpeas to a large bowl and use a fork or your hands (highly recommended) to mash them all up. Add the rest of the ingredients to the bowl and use your hands to mix and mash thoroughly. Form into 8 small patties. If patties aren't easy to form it's probably because you need to mash up the chickpea some more!
In a large skillet over medium heat, add enough oil to coat the pan. Place the patties in the pan, press down gently and cook for about 5 minutes, or until golden brown and crispy. Flip, gently press again and cook another 3 minutes, or until golden brown. Transfer to a plate lined with paper towel.
To make the sauce, whisk together all of the ingredients in a small bowl. If too thick, add water to thin out. The sauce will thicken up in the fridge, so just add water until it's to your desired thickness.
Enjoy these patties over a bed of quinoa with roasted veggies and slathered in tahini sauce.