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Beet-Chickpea Burger

May 17, 2017

This recipe is from Lisa Hayim, founder of The Well Necessities; Photo by Laura  D’Alessandro

Beet-Chickpea Burgers




20 min


15 min


4 medium beets

3 tablespoons olive oil

⅔ cup garbanzo bean flour

2 tablespoons horseradish

1 teaspoon sea salt


Preheat oven to 375ºF. Coat beets in 1 tablespoon of olive oil; wrap in aluminum foil. Place on a baking sheet and bake for 30 minutes. Leave oven on.

Carefully unwrap beet and let stand until cool enough to handle. Gently rub with a towel to remove skin from beets. Place beets in a blender.

Add garbanzo bean flour, remaining 2 tablespoons of oil, horseradish and salt to blender; blend until smooth.

Form mixture into 1-inch-thick, 4-inch wide patties. Place patties on the same baking sheet and bake for 15 to 20 minutes, until crispy and cooked through. Enjoy on a salad, alone or on a bun. Store leftovers in the fridge; best if eaten within 24-48 hours.

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