Chickpea Patties, Beet Tzatsiki Recipe

Name: Chickpea Patties, Beet Tzatsiki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chickpeas a 14-ounce (400g) can; garlic 2 cloves; ground cumin a teaspoon; ground coriander a heaping teaspoon; hot paprika a scant half teaspoon; an egg; flat-leaf parsley a small bunch; mint a small bunch; olive oil; lemon wedges, to serve; beet a large raw one; plain yogurt 3/4 cup (200g); garlic a single juicy clove, well crushed; mint leaves a few

Servings: persons

chickpeas a 14-ounce (400g) can
garlic 2 cloves
ground cumin a teaspoon
ground coriander a heaping teaspoon
hot paprika a scant half teaspoon
an egg
flat-leaf parsley a small bunch
mint a small bunch
olive oil
lemon wedges, to serve
beet a large raw one
plain yogurt 3/4 cup (200g)
garlic a single juicy clove, well crushed
mint leaves a few

1
Drain and rinse the chickpeas.
2
Put them in a food processor with the garlic, cumin, coriander, paprika, egg, and a generous grinding of salt and black pepper.
3
Chop the parsley and mint leaves coarsely (I use a couple of tablespoons of each), add to the processor, then blitz until smooth, but still with some small pieces of chickpea detectable.
4
It is much more interesting with a slightly lumpy texture than a totally smooth one.
5
Leave to firm up for a few minutes while you make the tzatsiki (your first thought may be that the mixture is too soft to make patties).
6
Grate the beet finely.
7
Stir in the yogurt, a little salt and black pepper, the garlic, and a few chopped mint leaves.
8
Warm a very shallow layer of olive oil in a nonstick frying pan.
9
Take heaped tablespoons of the mixture out of the bowl and place them in the hot oil, pressing down lightly to smooth the top.
10
Leave them be until the underside is golden.
11
I avoid any temptation to prod and poke; they must be allowed to form a thin crust.
12
Flip over confidently but tenderly with a spatula to cook the other side.
13
They are done in three or four minutes, when the outside is faintly crisp and golden and the inside is soft and creamy.
14
Serve with the beet tzatsiki and the lemon wedges.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: chickpeas a 14-ounce (400g) can, garlic 2 cloves, ground cumin a teaspoon, ground coriander a heaping teaspoon, and more.

Yes, Chickpea Patties, Beet Tzatsiki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Patties, Beet Tzatsiki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions