chickpea patties

with green tahini and beetroot

  • 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

chickpea patties

  • 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

green tahini

  • 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
  1. To make the chickpea patties, place chickpeas, chia seeds, peanut butter, sriracha and cumin into the bowl of a food processor and pulse to combine or until just roughly chopped.
  2. Add the carrot, kale, salt and pepper and pulse lightly to just combine, then shape the mixture into 4 large flat patties.
  3. Heat a large non-stick frying pan over medium-high heat. Add the oil and patties and cook for 6 minutes each side or until golden and crisp.
  4. While patties are cooking, make the green tahini. Place the tahini, lemon juice, water, coriander, mint, parsley, salt and pepper in a small food process or blender and process until smooth. 
  5. To serve, spread the buns with the green tahini and divide beetroot, sorrel and chickpea patties between bases. Sandwich with the bun tops and serve with salted sweet potato chips. Serves 4

Photography: Con Poulos

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