Roasted Beetroot Falafels
Delicious and simple, these roasted beetroot falafels are packed with beetroot (of course), onion, chickpeas and lots of spices. Serve with a tahini yoghurt dip for full effect.
Substitute:
- No beetroot? Try with carrots, sweet potatoes or pumpkins instead.
- Vegan? Swap the egg for flaxseed instead, and use a plant based yoghurt for the dip.
- Gluten free? Use gluten free flour and 1 tsp of xanthan gum instead.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
350 g beetroot
1 onion (chopped)
250 g chickpeas (drained weight)
1 tsp ground cumin
½ tsp ground ginger
9 tbsp plain flour
1 egg
½ lemon (juiced)
olive oil
salt & pepper
½ tbsp tahini (to serve)
2 tbsp yoghurt (to serve)
Recipe:
Prepare the ingredients: Grate the beetroot and roughly chop the leaves.
Heat 1 tbsp of olive oil in a frying pan, and fry the onions until softened but not coloured. Add the cumin powder, ginger powder and cook for 1 minute.
Blend the ingredients: Add the chickpeas, grated beetroot and chopped beetroot leaves to the frying pan. Mix to combine and turn off the heat.
Add the mixture into a food processor with the lemon juice. Blend to a rough paste, then scrape into a bowl and stir in the flour, egg beetroot and seasonings. Mix well until you have a soft dough - add more flour if needed.
Shape the falafels: Shape the beetroot mixture into about 10 patties or balls, and space on a greased baking sheet.
Cook the falafels: Preheat the oven to 200 C/180 C fan/6 gas mark. Brush the falafels with a little oil and bake for 20-25 minutes, or until crisp and hot through.
Serve: To serve, mix the tahini with the yoghurt, salt and pepper. Dip the beetroot falafels into the sauce.
How to store
Store the falafels and dip in the fridge, for up to 4 days. Store in the freezer for up to 3 months. The falafels can be reheated in the oven at 200 C/180 fan/6 gas mark, or deep fried until crisp and hot.
Leftovers
The falafels would be lovely served in warm pita bread with a good drizzle of tahini sauce. To make the tahini dip into a sauce, add 1-2 tbsp of water and mix until light and liquid enough to drizzle.
