Chickpea Patties With Green Tahini And Beetroot

Name: Chickpea Patties With Green Tahini And Beetroot
Ingredients: 4 seeded buns, halved; 2 large beetroot, peeled and grated; small baby beetroot leaves or lettuce leaves, to serve; salted orange sweet potato (kumara) chips, to serve; 2 x 400g (14 oz) cans chickpeas (garbanzo beans), rinsed and drained; 2 tablespoons white chia seeds; ⅓ cup (90g/3 oz) ‘natural’ crunchy peanut butter; 1 tablespoon sriracha hot chilli sauce; 1½ teaspoons ground cumin; 1 carrot, grated; 1½ cups (45g/1½ oz) finely chopped kale; sea salt; cracked black pepper; 1–2 tablespoons extra virgin olive oil; ¾ cup (210g/7½ oz) hulled tahini; ½ cup (125ml/4¼ fl oz) lemon juice; ⅓ cup (80ml/2¾ fl oz) water; ⅓ cup (4g/¼ oz) coriander leaves; ⅓ cup (5g/¼ oz) mint leaves; ⅓ cup (8g/¼ oz) flat-leaf parsley leaves

www.donnahay.com.au

These chickpea patties are so versatile, out favourite is with this green tahini and beetroot and sweet potato chips.

Keywords

donna hay
recipes
cooking
burgers
everyday fresh meals in minutes
dinners
family favourites
green tahini
patties
vegetarian recipes
vegan recipes
healthy meals
healthy
healthier
meat free

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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