• 250 g cooked chickpeas
  • 200 g raw beets shredded
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons pumpkin seeds ground
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped basil
  • 1 teaspoon red paprika powder
  • 50 g rolled oats
  • 50 g chickpea flour
  • ground black pepper to taste
  • salt to taste


Sauteed onion and garlic

  • In a large skillet or pan heat oil over medium-high heat until hot.
  • Add chopped onions and cook for a couple of minutes, or until tender, stirring frequently.  Stir in the minced garlic and sauté for another 30 seconds. Remove from heat. 


  • Rinse and drain chickpeas very well and put them in a food processor. Add shredded beets, salt, red pepper powder, and black pepper and gently pulse to combine. The mixture should still be a little bit chunky.
  • Now, transfer the mixture to a large mixing bowl. Add sauteed onion and garlic, nutritional yeast, ground pumpkin seeds, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, rolled oats, and chickpea flour.
  • Use a spoon or your hands and mix everything until well combined. Taste and adjust seasonings as needed.
  • Form the mixture into 6 big patties (approximately 9 cm in diameter) or 8-9 smaller ones.
  • Heat the oil in a non-stick frying pan over medium heat and cook on each side for about 2-3 minutes until golden.