Mash the cooked potatoes and let them cool.

In a saucepan, combine beet juice, balsamic vinegar, maple syrup, cornstarch, and a pinch of salt.

Simmer, stirring continuously, until the glaze becomes glossy and thickens slightly.

Set aside.

In a large bowl, combine the mashed potatoes, drained chickpeas, finely grated onion, cornstarch, salt, black pepper, and mild paprika.

Mix well to form a cohesive mixture.

Form the mixture into patties.

Heat vegetable oil in a pan over medium heat.

Fry the patties until they are golden brown and crispy on both sides.

In a small bowl, combine vegan yogurt, lemon juice, chopped parsley, and a pinch of salt.

Mix well.

Arrange the fried patties on a serving dish.

Drizzle generously with the red beet glaze.

Serve with the fresh herb dip, garnished with fresh herbs and black sesame.