Beet is rich in folate (vitamin B9), which promotes cell growth and function. So a real vitamin booster for the spring - What do you think?
1 small can of chickpeas (drained approx. 260g)
2-4 tbsp chickpea flour
1 small onion
1 clove of garlic (optional)
1 medium bulb of beet (cooked)
1 tsp cumin
1 tsp paprika powder
1 stalk of parsley plucked off
Briefly puree drained chickpeas with the other ingredients in a blender. Possibly add a little more flour. This depends on the size of the beet. Let stand for 1 hour.
Cut off with a spoon or ice cream scoop and form small patties. Flatten slightly on oiled baking sheet and if you like, sprinkle them with sesame and black cumin seeds.
Bake at 180 degrees for 15 minutes and then carefully turn over. Bake for another 10 minutes (turn down the temperature a bit).
Serve with salad and fresh yogurt.
About the author:
May I introduce myself?
My name is Bettina and I have been cooking with passion ever since I can remember. Originally I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children and live with husband, dog and youngest child in Munich. I am also a grandma.
Last year I completed a one-year training as a nutritionist and as a mindfulness coach. Healthy food and a happy soul are the basis for a healthy life, so I try to translate all my knowledge into healthy and delicious dishes.
For a few years now, I have been organizing cooking trips to Marrakech. Unfortunately, Corona is throwing a wrench in the works at the moment.
From now on I may suggest you a recipe every month. Mainly vegetarian and always seasonal. It should be quick and delicious. I promise!
Feel free to check out Bettina on Instagram: @besch_food