Makes: 6 servings

Total time: 30-40 minutes, cooking time: 20 minutes, prep time: 10-20 minutes


  • 2 cups of raw beets, chopped (about 2 medium-sized beets)
  • 1/2 cup lentils, cooked
  • 1/2 cup rolled oats (certified gluten-free), Bob’s Red Mill is one brand
  • 1 tablespoon of extra-virgin olive oil
  • 1/2 cup chickpea flour
  • 1 small onion, chopped
  • 2 teaspoons organic mustard
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1 chili diced, organic mustard dipping sauce or topping sauce


  1. Combine the oats and lentils in a blender (if you’re using the chili, add it as well) and put it on pulse for 5 seconds.
  2. Add the vinegar and continue on pulse until the mixture appears finely chopped and sticks together. Scoop the mixture out into a large bowl and set aside.
  3. Next add the onion, garlic, mustard and beets to the blender and pulse until finely chopped.
  4. In large pan, warm the oil over medium heat and add the beet mixture, the salt and pepper and cook for about 5 minutes, until it’s soft.
  5. Transfer it to the bowl with the oats and chickpeas mixture.
  6. Add the chickpea flour to the bowl and stir everything together until it’s blended together.

Note: If the mixture appears too wet, add more flour, 1 teaspoon at a time until it’s dry enough to hold together.

  1. With your hands, scoop out about 1/4 cup of the mixture at a time to form the 6 patties, or 10 mini patties.
  2. Cook them in the pan over medium heat for about 4 minutes each side.

Approximate nutritional information for 1 serving (Based on 6 patties and brands and amounts used in the recipe)

  • Calories: 118
  • Fat: 6 g
  • Carbs: 17 g
  • Protein: 5g