Chickpea Potato Beetroot Edamame Tikki

These tikkis are great for meal prep and stay flavorful even after reheating.
Store cooked tikkis in the fridge for up to 4 days in an airtight container.
For longer storage, freeze them in a single layer first, then transfer to a freezer-safe bag or box for up to 2 months.
Reheat in the air fryer, oven, or pan until warm and crisp again.
You can freeze them both cooked or uncooked for quick weekday meals and snacks.

Ingredients

• 1 cup boiled chickpeas
• 2 boiled potatoes
• 1 small beetroot (grated or boiled)
• ½ cup edamame
• 1 small onion finely chopped (optional)
• 1 tsp ginger garlic paste
• 1 tsp cumin powder
• ½ tsp turmeric
• ½ tsp chili powder
• Salt to taste
• 2–3 tbsp oats flour or breadcrumbs
• Coriander leaves
• Little oil or ghee

Method

1. Mash chickpeas, potatoes, beetroot, and edamame together.
2. Add onion, ginger garlic paste, spices, coriander, and oats flour.
3. Mix well and shape into tikkis.
4. Chill for 15–20 minutes if the mixture feels soft.

Air Fryer Option

1. Brush or spray lightly with oil.
2. Air fry at 180°C for 12–15 minutes.
3. Flip halfway for even crispiness.

Oven Baking Option

1. Place tikkis on a lined baking tray.
2. Brush lightly with oil or ghee.
3. Bake at 200°C for 20–25 minutes, flipping halfway.

These tikkis freeze well and make easy protein-rich snacks, wraps, burgers, or lunchbox fillers.