These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.
Roxy & Ben
Baked Beetroot FalafelRoxy, So Vegan As you probably know, we love falafel! The beets in this recipe add a wonderful earthy taste which pairs perfectly with the cumin and fresh herbs. Print This
- 200g / 7.1oz raw beetroot, peeled and chopped
- 1/2 onion, peeled and chopped
- 4 garlic cloves, peeled
- 1 x 400g / 14.1oz tin chickpeas, drained, rinsed and pat dried
- large handful of parsley (20g / 0.7oz), stalks removed
- 1/4 cup walnuts
- 80g / 2.8oz breadcrumbs
- 1/2 lemon, zest only
- 2 tsp ground cumin
- salt + pepper
- olive oil
- 5 pitta breads
- 1/2 cucumber, thinly sliced
- 2 tomato, thinly sliced
- 1/2 red onion, peeled and thinly sliced
- 5 tbsp hummus
- 2 large handfuls of mixed salad leaves
- hot sauce, for topping
- vegan plain yoghurt, for topping
- Preheat the oven to 200°C / 390°F fan. Add the falafel ingredients to a food processor with generous pinches of salt and pepper and 2 tsp of olive oil. Pulse the ingredients until they have broken down and the mixture holds but is still quite rough.
- Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to a non-stick or pre-lined baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls. Bake for 25 minutes then leave for 10 minutes to harden.
- Meanwhile heat the pittas in the oven or in the toaster until warm. When you’re ready to assemble everything, add slice open the pittas on one side and spread 1 tbsp of hummus inside, followed by some mixed salad leaves, a few slices of cucumber, tomato and red onion, then place 3 falafels inside. Top with some hot sauce and vegan plain yoghurt.