Grind the oats into a course flour in the food processor. Add the breadcrumbs, chickpeas, beets, Cajun seasoning, aquafaba, and salt and pepper to the processor and pulse until the ingredients form a stiff ball.
Carefully remove the blade from the bowl and form the mixture into patties. I made five large patties, you can make them smaller or larger if you like.
Heat them all the way through (approximately 8 minutes) on a skillet or on the grill on medium heat, flipping every two minutes. Brush them with a thin layer of oil to prevent sticking. Don’t overcook or they’ll dry out.
You can store them in an airtight container in the refrigerator for up to a week or in the freezer for one month.
Store covered in the refrigerator for up to 4 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
Serving: 5oz | Calories: 258kcal | Carbohydrates: 45g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 434mg | Fiber: 10g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 4mg