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1
Drain and rinse the chickpeas.
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2
Put them in a food processor with the garlic, cumin, coriander, paprika, egg, and a generous grinding of salt and black pepper.
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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.
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4
It is much more interesting with a slightly lumpy texture than a totally smooth one.
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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).
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6
Grate the beet finely.
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7
Stir in the yogurt, a little salt and black pepper, the garlic, and a few chopped mint leaves.
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8
Warm a very shallow layer of olive oil in a nonstick frying pan.
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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.
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10
Leave them be until the underside is golden.
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11
I avoid any temptation to prod and poke; they must be allowed to form a thin crust.
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12
Flip over confidently but tenderly with a spatula to cook the other side.
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13
They are done in three or four minutes, when the outside is faintly crisp and golden and the inside is soft and creamy.
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14
Serve with the beet tzatsiki and the lemon wedges.
