Adapted from Tender v. 1, by Nigel Slater. The Tzatsiki sauce is also excellent on grilled lamb & chicken!

2 cups cooked chickpeas, drained

2 cloves garlic

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. paprika

1 egg

1 handful parsley

1 small hanfull mint

olive oil

lemon wedges

for tzatsiki:

1 lg. beet

1/2 c. plain yogurt

1 clove garlic, crushed

1 Tbs. mint leaves

Place chickpeas in food processor with garlic, cumin, coriander, paprika, egg and a generous pinch of salt. Chop parsley and mint roughly, add to processor, and pulse til processed with some texture left. Allow to rest and thicken while making tzatsiki.

Peel and grate beet. Stir in yogurt, sat and pepper, garlic and mint leaves.

Heat olive or grapeseed oil in a large, heavy skillet. Place heaping tablespoons of the chickpea mixture in the hot oil, pressing down lightly to smooth the top. When a crust has formed, flip to cook the other side. Serve with beet tzatsiki and lemon wedges.