Beet Sliders with Chickpeas and Almond Meal

Don’t think that you like beets? Give these sliders a chance to change your mind.



From “Cook Lively”
January 2018

  • These beet sliders are perfect as party appetizers or fun meals.
    Photo by Laura-Jane Koers
  • “Cook Lively” by food blogger Laura-Jane Koers takes the intimidation out of clean eating by offering simple and appetizing vegan and raw-inspired recipes.
    Cover courtesy Da Capo Press

Total Hands-On Time: 40 min – 4 hr 45 min

Preparation Time: 15 min

Cook Time: 25 min – 4 hr 30 min

Yield: 15 small sliders

Cook Lively! cook livelyby Laura-Jane Koers (Da Capo Press, 2017) shares plant-based recipes to help you get energy and clearer skin. Raw-inspired and vegan, this cookbook simplifies the sometimes overwhelming world of clean eating. These sliders are a great alternative to hamburgers for vegans or vegetarians.

These pretty sliders are a cinch to pull together, and there’s no equipment required. Mashing the chickpeas thoroughly is an important step, since doing so helps the sliders stick together. These plant-filled sliders are perfect little appetizers or they make for fun meals.

Ingredients:

• 2 cups canned chickpeas (or cooked from dry), drained and rinsed
• 1 cup shredded beets (or shredded carrots)
• 1/2 cup almond meal
• 3 tablespoons flax meal
• 1 tablespoon olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon sea salt

Instructions:

If Making in an Oven

1. Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.

2. In a large bowl, mash the chickpeas using a pastry cutter, potato masher, or fork. Alternatively, briefly pulse the chickpeas in a food processor (5 to 10 seconds).

3. Combine all the ingredients in a large bowl and stir until well combined.

4. Using your hands, form 15 small, slider-sized patties (about 1 inch thick). Place on the parchment-lined sheet.

5. Bake for 20 minutes, or until they hold together nicely. Flip and bake for another 5 minutes (25 minutes total).

If Making in a Dehydrator

1. Line a dehydrator tray with parchment paper. Set aside.

2. In a large bowl, mash the chickpeas using a pastry cutter, potato masher, or fork. Alternatively, briefly pulse the chickpeas in a food processor (5 to 10 seconds).

3. Combine all the ingredients in a large bowl and stir until well combined.

4. Using your hands, form 15 small, slider-sized patties. Place on the parchment-lined tray.

5. Dehydrate at 145 degrees Fahrenheit for 1 1/2 hours. Reduce the temperature to 104 degrees Fahrenheit and dehydrate for another 3 hours. About halfway through the 3 hours, once they are holding together, flip them over and continue dehydrating until they reach the desired consistency — somewhat moist in the middle but crispy on the outside.

 More From Cook Lively:

First Steps On the Path to Vibrant Health
Zucchini Nuggets with Almond Meal and Mushrooms
Orange Creamsicle Ice Cream Cake with Suspended Blueberries


Excerpted from Cook Lively!: 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less cook livelyby Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.


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