Bean Patties in Beet and Chickpea Wraps

If you love garlicky, nutritious foods, then you need to try these bean patty wraps. The homemade wraps are made from chickpea flour and are made bright pink thanks to beets. The simple bean patties are full of flavor and filling protein and fiber. Serve these for an easy, light lunch or dinner!

Bean Patties in Beet and Chickpea Wraps [Vegan]


For the Wraps:

  • 1/3 cup, plus 1 1/3 tablespoons beet juice (homemade or store bought)
  • 1 cup of water
  • 1 cup of chickpea flour
  • 1 teaspoon garlic powder
  • 2 teaspoons of salt

For the Patties:

  • 2 cans of mixed beans (or just black beans), rinsed
  • 1 yellow onion
  • 3.5 ounces broccoli
  • 3/4 cups of sprouted wheat berries
  • 4 tablespoons nutritional yeast
  • 2 large garlic cloves
  • 2 tablespoons of tahini
  • 1 teaspoon of chili flakes
  • 2 teaspoons of salt


To Make the Wraps:

  1. Mix the juice, water, and salt in a bowl. Then whisk while adding the chickpea flour, so that the lumps are removed. Finish off by adding the garlic powder.
  2. Heat a pan to medium heat. Add a thin layer of cooking oil. Pour and fry the batter (reach 8 ounces) and twist the frying pan so that the pancake gets spread evenly.

To Make the Bean Patties:

  1. Start by mixing the beans in a large bowl with a hand blender. Chop the broccoli into small pieces, grate the onion, squeeze the garlic cloves, and then add all the other ingredients into the bean mixture. Stir together thoroughly with a spoon.
  2. Measure the patties to 60 g and shape them into patties/burgers with oily hands. Heat the frying pan to medium heat and add some cooking oil. Cook for about 5 minutes on each side.
  3. Serve the patties in a beet wrap with some fresh lettuce and vegan mayonnaise.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published