Chickpea Patties With Green Tahini And Beetroot | Donna Hay

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 and 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