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
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dinners
family favourites
dinner
green tahini
patties
vegetarian recipes
vegan recipes
healthy meals
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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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