Preheat the oven to 375 degrees.
Once the cooked chickpeas have fully cooled, begin smashing them into a paste in a large bowl, leaving some chunks. Once the chickpeas are mashed, mix in 1 egg and set aside.
In a large cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the onions and cook for 5 minutes, stirring occasionally. Mix in the garlic and salt, and cook for another minute.
Add in grated beets and cook for another 5-7 minutes until the beets are cooked. Stir in the balsamic vinegar and remove the skillet from the heat. Add in salt and pepper to taste.
Add the beet mixture to the chickpea egg mixture, tossing in the dill and fully incorporate.
Wipe out the cast iron skillet with a paper towel and place back on the stove, set at medium-high.
Begin forming cakes using a 1/3 cup to measure. Simply scoop in the measuring cup and form cakes with your hands.
Add 1 tablespoon of olive oil to the skillet. Once hot, place 2-4 cakes into the skillet and cook for 2-3 minutes per side, until golden. Make sure to not overcrowd the cakes in the skillet. When the cakes are golden on both sides, transfer them to a baking sheet that has been greased with 1 tablespoon of olive oil.
Continue browning the cakes. Once all beet chickpea cakes have been browned on both sides, transfer the baking sheet to the oven. Cook for 25-30 minutes until the cakes are formed.
Remove from the oven and allow to cool on the baking sheet for 5 minutes. Serve with dill yogurt. Note – to make these heartier, you can add in 1/2 cup cooked quinoa before cooking.