These brilliant beetroot falafel are as delicious as they are vibrant in colour! They make the perfect filling for wraps, can be tossed on salads, or even as a tasty snack.
Beetroot Falafel
By Olivia Cooney for www.lovebeetroot.co.uk
Serves 4
GF SF DF V MF
Ingredients
- 250g pack sweet chilli cooked beetroot
- 400g can chickpeas
- 6 Tbsp gluten-free flour (we used buckwheat)
- 1 large egg
- 1 tbsp olive oil, plus extra for brushing
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tsp ground cumin
- 1 tsp Paprika
- Handful of fresh coriander
- Handful of fresh parsley
- Large pinch salt and pepper
Garlic Tahini dressing
- 1 garlic clove, finely chopped 100ml tahini
- 70ml water
- Juice of 1 lemon
- Salt and pepper
Method
- Preheat the oven to 200°C, gas mark 6.
- Grate the beetroot into a sieve over a bowl or the sink, and squeeze out any excess liquid.
- Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika, and cook for another minute.
- Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour and egg to a smooth paste. Using damp hands, to avoid the mixture sticking, roll into 20 even-sized balls and place on a non-stick baking sheet. Brush lightly with oil and bake for 20–25 minutes until crisp.
- While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth.
- Serve your falafels with the salad and tahini dressing. They’re also great in a wrap.
- Place in fridge for 10-15 mins to firm up and enjoy!
