Beetroot falafel

Beetroot falafel

Ingredients

makes 12–15
  • •200g beetroot, roughly chopped
  • •1 400g can chickpeas, drained and rinsed
  • •½ onion, chopped
  • •1 garlic clove
  • •Large handful fresh coriander
  • •Small handful fresh parsley
  • •Juice of ½ lemon
  • •Zest of ½ lemon
  • •1 tbsp chia seeds
  • •2 tbsp plain flour
  • •½ tsp baking powder
  • •1 tsp cumin
  • •½ tsp ground coriander
  • •Pinch chilli flakes (optional)
  • •½ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •1 tbsp olive oil
  • •20g sesame seeds

Directions

Cooking mode
  1. 1. In a food processor, add the beetroot and pulse until finely chopped. Add the onion, garlic and herbs and pulse again. Add the remaining ingredients except the olive oil and sesame seeds and pulse until finely chopped. Transfer to the fridge for 30 minutes.
  2. 2. Preheat the oven to 200°C and prepare a large baking tray.
  3. 3. Take 1 tbsp of falafel mixture at a time and form small patties. Brush with oil and place on the tray. Sprinkle with sesame seeds then bake for 30–35 minutes, flipping halfway.
  4. 4. Serve with salad, hummus, pitta and tahini sauce. Store in the fridge for up to 3 days or freeze for up to 3 months.
Baker Beanie Author

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