Vegan falafels with Beetroot
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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
Add the chickpeas, cooked beetroot, onion and fresh coriander into a food processor and whiz until the mixture is coarsely ground.
Then add in the oil and pulse until the mixture is finely chopped but not mushy.
Transfer the falafel mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
Adjust seasoning before refrigerating for 1 hour.
Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
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.
Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
Serve the falafels with flatbreads, the tahini sauce, along with some pickles and salad.
Calories: 201kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 346mg | Fiber: 5g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 1.9mg