Go Back
–+ servings
Beetroot Zucchini Balls - this recipe is full of flavor and easy to bake in the oven. Only 9 ingredients and so GOOD. #vegan #glutenfree #beetroot #falafel //liveandtaste.com
No ratings yet
Yield: 8 patties

VEGAN BEETROOT BALLS/BURGERS

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Easy beetroot patties (or mini burgers), packed with vitamins and with 6 main ingredients only. I love to eat them with my super creamy raw mayo or pick up your favorite dip. But you should give it a try.
Print Pin Recipe

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.

Notes

*I love to use local zucchinis, which are light green and smaller than the regular dark green zucchini.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!