These beet chickpea cakes are one of my go-to recipes from my favorite cookbook: At Home in the Whole Food Kitchen by Amy Chaplin. This gorgeous cookbook has been a huge source of inspiration for me since its release ten years ago (there is a new anniversary edition out now!). It’s full of wholesome, plant-forward recipes and the photography is absolutely stunning.
What I love most about this particular recipe is that it is such an innovative way to use beets. By grating them into small pieces, you create a satisfying texture, especially when a substantial amount of sautéed onions and garlic are added to the mix. Then mashed chickpeas help to hold the cakes together, while fresh dill adds a lovely hit of flavor. Once baked, they are served with a creamy and tangy tzatziki sauce to enjoy with each bite. Wholesome and delicious, you simply must give them a go!
BEET OPTIONS
This recipe calls for red beets, which give the cakes the most striking ruby color. I personally love them, and I think their earthy sweetness pairs perfectly with the subtle heartiness of chickpeas. But if you’re less familiar with beets (or you’ve already made this recipe as written and want to experiment), I’ve also tried this recipe using golden beets and they were just as good! One added bonus to using the golden variety is that they don’t stain the way red beets do. This means cleanup is a bit easier while still achieving that distinct beet flavor that makes these cakes so scrumptious.
PARCHMENT TIP
Amy’s recipes are always so thoughtful and well-written. I’m always learning something new, which is why I return to this cookbook again and again. Here, she lines a baking sheet with parchment that’s brushed with some olive oil to prevent the beet chickpea cakes from sticking while also offering additional flavor.
PREPARING THE BEETS
The original recipe doesn’t call for peeling your beets, but I think it’s quite nice if you have the time, especially if the peel seems old or craggily. For grating, you could certainly use a food processor if you have one. I can’t be bothered so I just use my trusty old box grater. It works like a charm and you get a nice arm workout at the same time.
Next, simply sauté 2 chopped red onions, then add a good amount of garlic, and once that’s nice and aromatic, add the grated beets. Once they are tender, you combine the cooked mixture with mashed chickpeas and shape them into cakes. Once baked, the cakes will become tender and juicy while still offering a hearty and satisfying bite.
SHAPING THE BEET CHICKPEA CAKES
As for shaping, Amy recommends using an oiled ⅓-cup measure. This yields elegant, medium-sized chickpea cakes, perfect for pairing with a salad or serving inside a pita. You could also use a slightly bigger measuring cup for more of a burger size, either for a larger entrée-sized portion or to actually serve as a veggie burger. (Serving the smaller size on soft rolls as sliders would also be a fun spin on this dish.) Whatever size you choose, I like to really press and squeeze the mixture together to make sure they don’t fall apart. The mashed chickpeas kind of act as the glue here, so if you’re squeezing the mixture together and it’s not quite keeping its shape, feel free to mash it a bit more with the potato masher and then try shaping the cakes again.
BAKING IN THE OVEN
The beet chickpea cakes are then brushed with olive oil and baked for about 30 minutes. It’s the perfect amount of time to tidy up your kitchen or prepare the tzatziki. Just make sure to rotate your pan halfway through cooking. This ensures even browning on the bottoms. And remember to let them rest for 5 minutes before enjoying as this helps them to set.
OPTIONAL TZATZIKI
Amy’s tzatziki recipe is such a fun way to elevate these chickpea cakes. It’s creamy, refreshing, and vibrant, a perfect compliment to the earthy, savory patties. It’s a simple recipe; the only step beyond mixing the ingredients together is grating the cucumber and squeezing out the liquid. But if you don’t feel like taking the extra step, not to worry! The cakes are so flavorful on their own that a big dollop of plain coconut yogurt will do just fine. (The thicker and creamier the yogurt, the better!)
SERVE
And that’s it! Once baked, you should have about 12 chickpea cakes that are tender, perfectly seasoned, and oh so versatile. The last thoughtful note in Amy’s recipe is to plate the cakes bottom-side up. This allows you to truly enjoy that gorgeous browning. Plate the chickpea cakes along with the prepared tzatziki or plain coconut yogurt and voilà: a delightful meal is served.
ENJOY THESE BEET CHICKPEA CAKES
There you have it! Amy Chaplin’s Beet Chickpea Cakes. I love this recipe so much and I can’t wait to see y’all making it, too. If you do, please tag me (and Amy!) in your pictures on social media and leave a comment below. You can also purchase her cookbook for over 150 inspiring vegan and vegetarian recipes. It is a MUST-HAVE cookbook if you ask me!
-Timothy
IF YOU LIKE THESE CHICKPEA CAKES, CHECK OUT THESE OTHER IMPRESSIVE RECIPES:
Curried Rice Salad
Vermicelli Noodle Bowl
Baked Feta with Pepper Jelly
Beet Chickpea Cakes 2 tablespoons extra-virgin olive oil, plus more for brushing Tzatziki 1 large Middle Eastern (or English) cucumber Prepare the oven and baking sheet: Place a rack in the center of the oven and preheat to 375°F. Line a baking sheet with parchment paper, then lightly brush the parchment with olive oil. Set aside. Mash the chickpeas: Place the chickpeas in a large bowl and crush with a potato masher; set aside. (Don’t mash the chickpeas completely. The mixture should be somewhat chunky. That said, these mashed chickpeas will help to hold the cakes together. If the cakes are not holding when shaping, you may need to mash the chickpeas a bit more until they do. It is okay to continue to mash them once the mixture is combined.) Sauté the vegetables: Warm the 2 tablespoons of olive oil in a wide skillet over medium heat. Add the onions and sauté until just starting to brown (about 5-10 minutes) and they become very soft. Add the garlic and salt and cook for another 3 to 4 minutes. Stir in the grated beets and continue cooking for another 6 to 8 minutes, or until the beets are cooked. (Note: It is important to cook the beets long enough that they are soft and tender or the cakes will not hold together when shaped. Give it a taste after 8 minutes and if they are not soft, continue to cook.) Add the balsamic vinegar and remove from heat. Combine and shape the cakes: Add the onion-beet mixture to the mashed chickpeas along with the chopped dill, and mix well to combine. Season to taste with salt and black pepper. Use an oiled ⅓-cup measure to shape the mixture into cakes, squeezing firmly as you form them. Bake the cakes: Place on the prepared sheet pan and brush the top and sides of each cake with olive oil. Bake for 15 minutes, rotate the tray, and continue baking for another 10 to 15 minutes, or until brown on the bottom. Remove from the oven; allow to cool for 5 minutes before serving. Make the tzatziki: If serving with tzatziki, prepare it while the cakes bake. First grate the cucumber on the largest holes of a box grater, then place the grated cucumber in a strainer and squeeze out the juice with your hands. Add the drained cucumber to a medium bowl along with the yogurt, dill, garlic, salt, olive oil, and black pepper. Stir to combine and season with more salt and pepper to taste. Set aside. Serve: Slide a thin spatula under each cake and flip onto a plate so the bottom side is up. Serve with the tzatziki or coconut yogurt. It’s not mandatory, but I like to peel the beets before grating. You could also make this recipe with golden beets if you’d like. (They’re less messy to work with than red beets and a bit sweeter.)
Ingredients
3 ¼ cups cooked chickpeas (or two 15-ounce cans of chickpeas, drained and rinsed well)
2 small red onions, finely diced
8 garlic cloves, finely chopped
2 teaspoons sea salt, plus more to taste
2 medium red beets, grated on the largest holes of a box grater (about 4 cups grated)
2 tablespoons balsamic vinegar
¾ cup chopped fresh dill
Freshly ground black pepper
Tzatziki or thick, plain coconut yogurt, to serve
1 ½ cups thick, plain coconut yogurt (Culina or Cocojune)
¼ cup chopped fresh dill
2 garlic cloves, minced or grated on a Microplane
¾ teaspoon sea salt, plus more to taste
2 tablespoons extra-virgin olive oil, plus more for drizzling
Few cracks black pepperInstructions
notes
You could also make larger chickpea cakes (think burger-sized). Simply take extra care to press them together when forming and keep an eye on them while baking, adding a few extra minutes if needed.
For the tzatziki, if you’re using a typical garden cucumber rather than either of the varieties listed, I recommend peeling it first, cutting in half lengthwise, and removing the seeds with a spoon before grating. (You can also drink the juice you squeeze from the cucumbers!)
Store any leftovers of the tzatziki in an airtight container in the fridge for up to 3 days.
Original recipe by Amy Chaplin
Food styling and photography by Timothy Pakron
Text by Hannah Kearing and Timothy Pakron
4 comments
If you add a grain like rice, then the cakes would have a complete protein with all of the essential amino acids for human muscle development. Chickpeas need to be combined with other protein. Coconut yogurt is dairy free.
I like to eat these with a tortilla wrap, a pita, or as a burger with a bun, too!
I love your recipes, and this tasted beautiful but mine did not hold together, even after a lot of pressing… I added some water and ground flax, and they seemed firmer but fell apart as they baked. I think some buckwheat or chickpea flour would probably do the trick. Curious to know if anyone else experienced this.
Oh no! I am so sorry to hear that! I have made these several times and they always hold together for me. My only thought is that the chickpeas were not mashed enough OR the beets were not cooked long enough. Again, I am sorry, I know how frustrating it can be when a recipe does not turn out the way you anticipated.