Beetroot chickpea cakes with tzatziki

The heartiness of chickpeas and the earthiness of beetroot lifted with a splash of vinegar make a most satisfying meal, but when shaped into cakes and topped with dill-packed, garlicky yogurt, they’re taken to a whole new level.

  • 45 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print


Beetroot chickpea cakes
  • 2 tablespoon extra virgin olive oil, plus more for brushing cakes and tray
  • 2 x 425g cans chickpeas, drained and rinsed well
  • 2 red onions, finely diced
  • 8 clove garlic, finely chopped
  • 2 teaspoon sea salt, plus more to taste
  • 2 red beetroot (340 g), grated on largest hole of a box grater
  • 2 tablespoon balsamic vinegar
  • 3/4 cup (30g) chopped dill
  • freshly ground black pepper
  • 1 large (225-g) middle eastern cucumber, peeled and deseeded
  • 1 1/2 cup (360 ml) greek yogurt or labneh
  • 1/4 cup (10g) chopped dill
  • 2 clove garlic, crushed
  • 3/4 teaspoon sea salt, plus more to taste
  • 2 tablespoon extra virgin olive oil, plus more for drizzling
  • freshly ground black pepper


Beetroot chickpea cakes with tzatziki
  • 1
    Preheat oven to 190ºC/gas 5. Line a baking tray with baking parchment, lightly brush with olive oil and set aside.
  • 2
    Place chickpeas in a bowl and crush with a potato masher; set aside. (Don’t mash the chickpeas completely. The mixture should be somewhat chunky.)
  • 3
    Warm olive oil in a wide frying pan over medium heat. Add onions; sauté for 5 minutes or until browning. Add garlic and salt; cook for another 3 minutes. Stir in grated beetroot and continue cooking for another 6-8 minutes, or until beetroot are cooked.
  • 4
    Add balsamic vinegar and remove from heat. Add to mashed chickpeas along with chopped dill and mix well to combine. Season to taste with salt and pepper.
  • 5
    Divide mixture into 12; shape into 12 cakes. Place on prepared tray and brush top and sides of each cake with olive oil.
  • 6
    Bake 15 minutes, rotate tray and continue baking for another 15 minutes or until brown on the bottom. Remove from oven; allow to cool for 5 minutes before serving.
  • 7
    Meanwhile, make tzatziki: Grate cucumber on the largest hole of a box grater, place in a sieve and squeeze out juice with your hands. Drink or discard juice and add cucumber to a medium bowl along with yogurt, dill, garlic, salt, olive oil and a pinch of blackpepper. Stir to combine; season to taste. Serve serve drizzled with olive oil.
  • 8
    To serve, slide a thin spatula under each cake and flip onto plate so bottom side is up. Top with tzatziki or serve it on the side.


You could also use fresh chickpeas, if preferred. You will need 3 1/4 cups (520g) cooked chickpeas. Store any leftover tzatziki in an airtight container in the fridge for up to three days. Recipes and images from At Home in the Whole Food Kitchen (Murdoch Books) $39.99 available now.