Roast Beetroot Falafels

September 20, 2019

Ah, a good old falafel recipe. We love falafels in our household. They're so versatile. Great in a salad, a wrap, on toast, on a platter for entertaining or as a side dish. So easy to make, full of protein and the perfect finger food for little bellies. A great Sunday meal prep too!

With only a handful of ingredients, this one is budget friendly, simple but really delicious. 

Did I mention they're loaded with antioxidants, essential nutrients AND plant based protein!

 

Roast Beetroot Falafels

Author: www.kindearth.net

Makes 10

Ingredients:

• 2 beetroots (just under tennis ball size)
• 2 large garlic cloves
• 250g (2 cups) cooked chickpeas
• 1 handful fresh coriander leaves
• 1 tablespoon ground coriander
• 1 heaped teaspoon ground cumin
• 1 teaspoon sea salt

Instructions:

Ahead of time: Slice the rough neck/top off the beetroots and discard. Chop the remaining beetroot into cubes (1.5cm/half an inch cubed in size). Bake in the oven on a baking tray for about 45 minutes on a high heat. When done, take out and leave to cool until you are ready to make the falafels. This can be done ahead of time, or the night before when you are using the oven for something else.

When beetroot is ready...

1. Add all ingredients into a food processor and blend until everything has broken down. It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you compress, everything binds together.
2. Roll into balls (a little smaller than golf balls in size).
3. Press the balls down into mini patty shapes.
4. Place onto a grill tray (broiler in the USA) and grill on a medium/low heat for about 8 minutes on each side. (You can also bake these in the oven as an alternative to grilling).
5. Serve right away.
6. This served really well with tahini sauce.

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