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Garbanzo Beet Patties

12 small patties
  • 3 large red beets
  • 1 15- ounce can garbanzo beans, drained and rinsed
  • 1 ½ cups rolled oats
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • ¼ cup fresh basil, chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons coconut oil

spread:

  • 4 ounces goat cheese
  • 2 tablespoons lemon juice
  • ½ cup seedless cucumber, finely chopped
  • 2 tablespoons fresh mint, finely chopped

garnish:

  • sprouts
  • avocado
  • lettuce
  • 4 coconut wraps
  • Wrap beets in foil and roast at 450℉. Remove beets from foil. push skins off with fingers. Grate in food processor. Transfer to a bowl and set aside.
  • Place garbanzo beans, oats, onions, garlic, eggs, basil, smoked paprika, cumin, salt, and cayenne pepper in food processor. Pulse until small chunks of garbanzo beans and oats still remain.
  • Transfer mixture to a large mixing bowl and blend in the grated beets. Cover bowl with plastic wrap and place in refrigerator so that oats absorb moisture.
  • Meanwhile, prepare goat cheese spread. Place all ingredients in a bowl and blend together.
  • Heat 1 tablespoon of coconut oil in a large skillet. Remove beet mixture from refrigerator and form 12 small patties. Cook 4 minutes per side until lightly browned. Add coconut oil to pan for repeated batches.
  • Place 3 patties in each coconut wrap with sprouts, avocado slices, and chopped lettuce. Top with goat cheese spread.