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You can pan-fry, bake or grill these patties. They are pretty versatile. Delicious from spring to winter, from Monday to Sunday. Protein rich chickpeas give them a great texture. Baked beets add a super nice subtle sweet taste. And peanut butter gives a rich and nutty flavor. Just look at that bright pink color! You can serve these fellas on a bread with some arugula. Or as a burger. Or with rice or mashed potatoes. Whatever you feel like. On winter, it is definitely easier to pan-fry them or bake them. But in the barbecue season, grill away! Just make sure the grill tray is really hot and properly greased, before you put the patties on it.
Serves: 8 - 10 people
Serves: 8 - 10 people
Ingredients:
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2 cups /
400 g dry chickpeas
·
3 cups /
400 g uncooked beet cubes
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2 Tbsp oil
·
½ tsp salt
·
pinch of
ground black pepper
·
4 tsp
peanut butter (I made it myself, just blend the salted and roasted peanuts
until smooth)
·
1 cup /
235 ml hot water
·
¾ tsp salt
·
6 Tbsp
your favorite smoky vegan barbecue sauce
·
¾ cups /
100 g breadcrumbs or gluten-free flour
Directions:
Soak the chickpeas for 10-12 hours. Boil until completely soft. In the meantime, mix the beet cubes with oil, salt and pepper. Cover with foil and bake in the oven at 400 F / 200 C for 20 minutes. Then remove the foil and bake for another 20 minutes. Drain and rinse the cooked chickpeas. In a large bowl, mix drained chickpeas with peanut butter, hot water, salt and barbecue sauce. Blend with a hand blender until smooth. Add breadcrumbs and baked beet cubes. Mix with your hands. Form patties and grill on both sides.