BEETROOT FALAFELS
Serves: 4
Ingredients:
250g pack sweet chilli cooked beetroot 400g can chickpeas 6 tbsp any flour 1 large free-range egg 1 tbsp olive oil, plus extra for brushing 1 onion, chopped 2 garlic cloves, chopped 2 tsp ground cumin 1 tsp paprika handful of fresh coriander handful of fresh parsley large pinch salt and pepper Serve with a mixed leaf salad For the Garlic Tahini dressing: 1 garlic clove, finely chopped 100ml tahini 70ml water juice of 1 lemon salt and peppermethod:
- Preheat the oven to 200C/400F/ gas 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!
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