Beet Chickpea Cakes with Dill Yogurt Sauce - Half Cup Habit
Beet Chickpea Cakes with Dill Yogurt Sauce – Easy, gluten-free appetizer with 7g+ fiber and protein. Perfect for parties!
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 pulses.org.
Cooking tools:
- Mixing bowl
- Kitchen towel
- Pot
- Colander
- Cast iron skillet
- Measuring cup
- Paper towel
- Baking sheet
- Oven
- Stove
- Wooden spoon
- Spatula
- Pastry brush
- Refrigerator
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Fork
- Plate
- Serving bowl
Ingredients
- 3 1/4 cup chickpeas (dried; or 2 15 oz cans)
- 4 tbsp olive oil
- 2 onion (red; diced)
- 2 cloves garlic (diced)
- 2 medium beets (red; trimmed, peeled and shredded)
- 1 eggs
- 3 tbsp balsamic vinegar
- 1/2 cup dill
- pepper (freshly ground)
- sea salt
- 1/4 cup dill
- 3/4 cup yogurt (Greek)
- 1 clove garlic (minced)
- salt (flaky sea)
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