Beet and Raw Tahini Latkes

Baked vegan beet latkes with raw tahini - amazing color and amazing taste!

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 20Serving/Unit


Beet, 4 units
fresh, peeled and grated
Onion, 1 small unit
peeled and grated
Raw tahini, 3 tablespoons
Whole wheat flour, 1/2 cup
Sea salt, 1 flat teaspoon
Cumin powder, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
Cumin seeds, 1 teaspoon
Canola oil spray, 25 servings
5 servings for the baking tray and the rest for the latkes


1. Grate the beets and onion on a grater or use a food processor.
2. Transfer to a bowl and add the rest of the ingredients.
3. Mix well until a uniform mixture is obtained.
4. Preheat the oven to 356°F (180°C).
5. Make latkes from the mixture and place on greased baking paper in baking tray.
6. Spray the patties with oil (to get a little crisp), and bake in the oven for about 30 minutes.
7. Bon appetite (:

Total time: 30-60 min

Equipment: grater or food processor.

The amount is enough for 5 diners - 4 patties per diner. Substitute for tahini: chickpea flour (about 0.5 cup). Beyond the fact that the tahini sticks to the mixture, it also adds a unique taste - this should be taken into consideration.

Nutritional Values Serving/Unit 100 Grams
Calories 44 cal 127 cal
Proteins 2 g 4 g
Carbohydrates 6 g 17 g
Fat 2 g 6 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Limor Peper Recipe by Limor Peper
Beet and Raw Tahini Latkes
Tasty latkes for vegans