Fitness Guide

Beet Chickpea Cakes With Dill Yogurt

Protein-packed chickpeas and colorful beets shine in this pretty party dish


Wow your party guests with these colorful beet chickpea cakes and homemade dill yogurt dipping sauce.

Beet Chickpea Cakes With Dill Yogurt

  • 3¼ cup dry chickpeas (or 2 15-oz cans)
  • 4 Tbsp olive oil
  • 2 red onions, diced
  • 2 garlic cloves, diced
  • 2 medium red beets, trimmed, peeled and shredded
  • 1 egg
  • 3 Tbsp Balsamic vinegar
  • ½ cup dill
  • Freshly ground pepper
  • Sea salt

To prepare chickpeas

  1. Place chickpeas in large bowl and cover with cold water. Cover bowl with clean kitchen towel and allow to soak overnight. After 24 hours, drain water and rinse beans.
  2. Place beans in large pot and cover with 2 inches of water. Bring to boil, then reduce to simmer and cover pot. Let beans cook (anywhere between 45 and 90 minutes).
  3. Once cooked, drain in colander and allow to cool.

To prepare dill yogurt

  • ¼ cup dill
  • ¾ cup Greek whole yogurt
  • 1 garlic clove, minced
  • Freshly ground pepper
  • Flaky sea salt
  1. Mix together all ingredients.
  2. Place in refrigerator to allow flavors to intensify.

To prepare beet chickpea cakes

  1. Preheat oven to 375°F. In a large bowl, smash cooled chickpeas into a paste, leaving some chunks. Mix in 1 egg and set aside.
  2. In a large cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Mix in garlic and salt, and cook for another minute.
  3. Add grated beets and cook for another 5-7 minutes until cooked. Stir in Balsamic vinegar and remove skillet from heat. Add salt and pepper, to taste.
  4. Add beet mixture to chickpea-egg mixture; add dill and toss to incorporate.
  5. Wipe off cast iron skillet with paper towel and return to stove, set at medium-high.
  6. Using a ⅓ cup to measure, scoop mixture and form cakes with your hands.
  7. Add 1 tablespoon of olive oil to skillet. Once hot, place 2-4 cakes into the skillet and cook for 2-3 minutes per side, until golden. Make sure to not overcrowd cakes. Once golden on both sides, transfer cakes to baking sheet that has been greased with 1 tablespoon of olive oil.
  8. Transfer baking sheet to oven. Cook for 25-30 minutes until cakes are formed.
  9. Remove from oven and allow to cool on baking sheet for 5 minutes. Serve with dill yogurt. Pro tip: to make heartier cakes, add ½ cup cooked quinoa before cooking.

Recipe developed by Local Haven.

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