Beet chickpea cakes with tzatziki from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute labneh for Greek yogurt.

  • jenburkholder on October 05, 2020

    I liked these - especially the tzatziki, it was a very nice rendition. However, mine didn’t quite hold together, so next time I would add a flax egg, I think. I also thought they needed a bit more acid. The balsamic was a bit too sweet to provide a good counterpoint, and I think I’d add a squeeze of lemon.

  • sosayi on October 24, 2017

    The cakes took to freezing beautifully. Just took them out to thaw in the morning and then cooked as per the directions in the oven. Served with Israeli chopped salad, tahini yogurt sauce and harissa on top of a brown rice bowl.

  • sosayi on September 30, 2017

    Had this for dinner last night and loved it! Served in pita with the tzatziki, chopped tomatoes, and harissa. Like a slightly different version of falafel, and the outside of the cakes definitely gets a bit crispy in the oven (which I was skeptical about). The recipe accurately serves four, so I froze half for another night.

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