Vegan falafels with Beetroot
Beetroot falafel
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g (7oz) chickpeas soaked over night
- 200 g (7oz) cooked beetroot, cut into small chunks
- 1 medium red onion (roughly chopped)
- 1 handful of fresh coriander (cilantro)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp allspice
- 0.75 tsp salt or to taste
- 0.5 tsp baking powder
- 6 tbsp ground almonds
- Olive oil spray
- To serve – flatbreads (tahini sauce, pickles and salad)
Instructions
- 1
Add the chickpeas, cooked beetroot, onion and fresh coriander into a food processor and whiz until the mixture is coarsely ground.
- 2
Then add in the oil and pulse until the mixture is finely chopped but not mushy.
- 3
Transfer the falafel mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
- 4
Adjust seasoning before refrigerating for 1 hour.
- 5
Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
- 6
Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
- 7
Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
- 8
Serve the falafels with flatbreads, the tahini sauce, along with some pickles and salad.