I love meal prepping. As much as I love cooking, I'd ideally like to not have to prepare my meals three times a day. So meal prepping works great. These patties - or any variation of them - are great for meal prep. They're vegan and entirely customisable. Not a fan of beet? Switch that out with fresh spinach. Not a fan of all the seeds or have a smaller selection? Not an issue.
The below recipe makes 12 balls of around 2-3 tablespoons or so each.
Ingredients
Beetroot and Chickpea Bites 1 can chickpeas (400gr) 50gr oats 1tsp fresh coriander 160gr cooked beetroot 2 cloves garlic 120gr flour 1/2tsp cumin 1tsp mustard 1tsp nut butter (I used cashew) Juice of 1/4 of a lemon Salt and pepper | Seed coating 30gr oats 15gr white sesame seeds 10gr nigella seeds 10gr chia seeds 5gr black sesame seeds 5gr poppy seeds |
Dressing (optional) 10gr fresh parsley 10gr fresh coriander 40gr olive oil Juice of 3/4 of a lemon 20gr agave (or honey) 2 cloves garlic | |
Method
1. Making the bites. Preheat the oven to 180 degrees celsius. Drain and rinse your chickpeas. Place in a large bowl. Chop the beetroot up into smaller pieces and mince the garlic.
2. Add the oats, coriander, beetroot, garlic, cumin, mustard, nut butter, lemon, salt and pepper to the chickpeas. Blend until smooth. Add in the flour a few tablespoons at a time. You may want to have a small amount of extra flour on hand just in case the mixture is still too wet to handle.
3. Mix all the ingredients for the seed coating in a small bowl. Line a baking sheet with baking paper and prepare a bowl with clean water. Set aside.
4. Wet your hands slightly, and get around 2-3 tablespoons of the mixture, rolling in your hands. Do not handle the balls too much. Place in the small seed bowl and roll around until covered. Place on the baking sheet. Repeat until you are out of the chickpea mixture, wetting your hands before forming each ball. Optional: If you would like, once the ball is on the baking sheet, you can use a cup placed lip down on top, swiftly moving the cup in round motions so that the sides of the ball hit the inside sides of the cup, making them more well rounded.
5. Place in the oven for 12-15 minutes - do not leave them in the oven for longer than that as there is nothing that really needs cooking, and they get a bit gummy if overcooked.
6. Making the dressing. Roughly chop the parsley and coriander and set in a small bowl. Crush the garlic and add to the herbs. Add in the oil, lemon, and honey, and mix well until combined.
7. Serve the bites warm with salad, with the dressing on top or on the side.
Recreating this recipe? Tag me on instagram @juliawgr!
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