2 medium size cooked beetroots (you can also use raw beets)
1 onion, diced
2 cloves of garlic
½ cup of oats
⅓ cup of nutritional yeast
bunch of fresh parsley
150ml Greek yogurt
1 teaspoon crushed garlic
1 teaspoon lemon juice
1 tablespoon chopped olives
1 teaspoon olive oil
1 finely chopped mint
Preheat oven to 200°C.
Rinse and drain chickpeas very well and dice beets and onion.
Add chickpeas, beets, onion, garlic, oat, nutritional yeast, parsley, salt and pepper to a food processor and process until everything is mixed well together but still has a bit of a chunky consistency.
Divide the mixture into 8 portions and shape into patties. If the mixture is too wet, add a couple tablespoons of oat or chickpea flour first.
Arrange patties on the baking sheet and bake for 25-30 minutes, turning them over once halfway through baking time.
Serve on buns with red onion, avocado, tomato, greens & your delicious sauce.