Vegan Beetroot Balls/Burgers With Parsley
Vegan beetroot balls or burgers with parsley are already one of my favorite recipes. It’s so impressive all you can do with vegetables. These are vegetable patties or mini burgers you can use for dipping or to fill any delicious sandwich (use 2 balls or make them slightly bigger).
I like to buy seasonal and local veggies. Firstly it makes it less expensive. Secondly the vegetables develop their full flavor. In Bahrain, you can buy delicious local beetroot (deep red colour) and small zucchini (pastel green colour – and half the size of the regular zucchini I use to know in Europe).
Why you’ll love them so much
- Plant-based and gluten-free: the 2 mains ingredients are zucchini and beetroot along with chickpea flour and gluten-free oat.
- Another easy recipe: grate, mix and shape!
- Healthy: because I bake them in my oven, they are incredibly healthy and still very crispy from the outside! You’ll love them.
Delicious and healthy ingredients
So my new vegan beetroot zucchini balls recipe is made with 6 main ingredients only (and cumin):
- Beetroot: did you know beetroots retained a significant portion of their beneficial value while baked?
- Zucchini: they are easy to use and they are high in fiber, lutein, and potassium.
- Parsley: I love parsley as it is an excellent source of vitamin K and its peppery and herbal flavor is unique.
- Oat: great to help the dough to stick together (along with the chia seeds). Buy them gluten-free if needed.
- Chickpea flour: this flour is rich in protein and also gluten-free!
- Chia seeds: not only they are packed with magnesium and protein but they will help the dough to bind.
- Cumin powder: I am obsessed with cumin, especially in this recipe.
I bake my balls (or mini burgers) so they are oil free
I avoid cooking with a lot of oil so I’ve decided to bake these healthy beetroot patties in the oven without any oil and it’s a hit. And the oven is doing the main work.
One more easy and healthy recipe with only 6 ingredients, fully plant-based and gluten free if you go for gluten free oat. A miracle.
How to eat them?
Eat these beetroot zucchini balls or patties with some quinoa salad or with my healthy vegan coleslaw ! They are perfect for a quick snack too and it’s divine to serve them with my -damn good- raw mayo.
Try them out also with a Tahini dip or an avocado coriander dip if you want to try more options and upgrade your food lifestyle.
Top Tip
As you may know already, zucchini is a type of squash vegetable and contains a lot of healthy benefits. It helps to improve the digestion, it seems to be good for the eyes and it is rich in potassium and vitamin A and C. In this delicious recipe, I keep the skin to add extra fibers.
As it is low in calories and in carb, it is the perfect vegetable if you are on a low carb diet.
Healthy vegan beetroot balls/burgers with parsley and…
Rich in taste, nourishing, simple and colourful !
– Healthy greetings from Laetitia –
VEGAN BEETROOT BALLS/BURGERS
Ingredients
- 1 large beetroot (or 2 medium size), uncooked (250 g)
- 2 small zucchinis* (or 1 large european zucchini) (190 g)
- 70 g small oats, (you can use gluten free oat)
- 1 tbsp chickpea flour
- 1 tbsp chia seeds
- ¼ tsp cumin powder (or more)
- 2 tbsp water, (one at a time)
- 1 handful flat leaf parsley, chopped
- Himalayan salt and freshly ground pepper to taste
Instructions
- Preheat the oven 185°C.
- Peel the beetroot and grate it finely (I am using plastic gloves, as the beetroot will leave stains on the hands). Add to a medium bowl.
- Wash the zucchinis and grate it as well. Add to the beetroot bowl.
- Add oats, chickpea flour, chia seeds and cumin powder to the beetroot mixture.
- Mix and squeeze everything well together with your hands for 1-2 minutes. Add 2 tablespoons of water to the mixture and mix well again. Press everything to the bottom of the bowl, it should be sticky and wet.
- Let it sit for 10 min to let it thicken. If it is still too runny, add an extra tablespoon of oats or chickpea flour.
- Now, roll small balls with your hands, pressing the mixture well together (or use an ice cream scoop, this is the perfect amount of the mixture that will hold well together). Don't shape them too big as they might crack or not stick well enough together. Place them on a lined baking tray with parchment paper. Flatten the balls with your hands until you have a ball or a small patty/burger.
- Place the tray in the oven and let it cook for 30-40 minutes. Turn them delicately after 20 minutes. For the last 10-20 min, check it continuously to be sure they do not become too hard.
- It should be deliciously crispy from the outside and softer from the inside. Serve them with my raw mayo or with my tahini dip. The coriander avocado dip is a great hit too with these balls.
