Beet Patties with Vegan Tzatziki
Beet Patties with Vegan Tzatziki- a simple combo of chickpeas, beets and fresh dill topped with a flavorful vegan tzatziki. Each serving provides 14 grams of protein! (vegan + gluten-free)
These beet patties are spin off from one my favorite veggie burger recipes on the blog. While I personally loved eating them in burger form, I received a few comments that the color was off-putting.
As someone who views meat as grotesque, I totally get it. It was easy for me to overlook the pink color because I made them myself but for your guy’s sake, I needed to rethink my presentation. So I recreated them as patties, removed the egg, and served them with a vegan tzatziki so that they’re entirely plant-based.
Can I just say that I wish I would have done this sooner? The creamy tzatziki tastes phenomenal with the beet patties and the whole meal is a heck of a lot lighter without the bun.
Per usual, I like to rely on my food processor to do most of the work with my veggie burger/patty recipes. However, if you don’t have a food processor you can still make them by finely chopping the vegetables, shredding the beets and mashing the chickpeas.
Now can you see why you need a food processor? :)
Once all of the chopping/mashing is done, you lightly sauté the beets, onion and garlic in the skillet before adding everything to a large bowl to combine and form individual patties.
From there I like to cook them on the stovetop until the edges are golden and crispy. But you could also bake them if you prefer to avoid using oil.
This is definitely one of my all-time favorite meals. Whether you like beets or not, I hope you’ll consider giving them a try! They just might change your mind.
Beet Patties with Vegan Tzatziki
Prep Time: 20
Cook Time: 20
Total Time: 40
- 1/2 cup rolled oats*
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup fresh dill
- 3 tablespoons distilled white vinegar
- 1 small onion, roughly chopped
- 3 garlic cloves
- 2 medium raw beets, peeled and roughly chopped (about 2 cups)
- 1 teaspoon salt
- 1 tablespoon oil + more for cooking patties
- 1/3 cup chickpea flour
- 3/4 cup plain unsweetened non-dairy yogurt (I like Kite Hill)
- juice of 1 lemon
- 1 cup diced cucumber (about 1 medium cucumber)
- 1/4 cup fresh dill, finely chopped
- 1 garlic clove, minced
In the bowl of a food processor, combine the rolled oats, drained and rinsed chickpeas, and fresh dill. Pulse for 5 seconds. Add the white vinegar then continue to blend until the mixture appears finely chopped and sticks together when you press it between your fingers. Scoop the mixture out into a large bowl and set aside.
Next add the onion, garlic cloves, and beets to the food processor then blend until finely chopped. In large skillet, warm the oil over medium heat. Add the beet mixture from the food processor, sprinkle with a teaspoon of salt and cook for about 5-7 minutes, until soft. Transfer the mixture to the bowl with the chickpeas.
Add the chickpea flour to the bowl and stir together until well-combined. If the mixture appears too wet, add more flour (1 tablespoon at a time) until it’s dry enough to hold together. Scooping out about 1/4 cup of the mixture at a time, use your hands to form individual patties. Cook them in the greased skillet over medium heat for about 4 minutes on each side.
Meanwhile make the tzatziki by combining everything in a small bowl. Stir together until well-combined. Serve the patties warm topped with tzatziki and enjoy!
*be sure to use certified gluten-free oats for allergies
Nutrition Facts are for 2 Beet Patties with Tzatziki