Beetroot falafel

Do you like beetroot? Many of you told me that you’d like to consume this vegetable more often, but that there aren’t many ways to prepare it, besides salad. Here’s one suggestion – beet falafel. This dish is extremely healthy and tasty, and it’s an excellent meat substitute because it contains chickpeas, rich in protein.

Preparation time: 60 minutes
Servings: 10-12 falafels

Ingredients:
1 ½ cup cooked chickpeas
1 ½ cup beetroot, grated
4 garlic cloves, minced
1 ½ cup parsley leaves, finely chopped
2 tsp cumin powder
½ – ¾ tsp salt
1 tbsp tahini paste
1 tbsp lemon juice
1-3 tbsp oat flour (optional)
1 tbsp olive oil

Serving ingredients (optional):
a few tbsp hummus
a few lamb’s lettuce leaves
a pinch of white sesame seeds
a pinch of black sesame seeds
1 slice of lime

Instructions:
1. Preheat the oven at 180 °C.
2. In a pan, previously lined with baking paper, arrange cooked chickpeas, and bake for 10-12 minutes. Set aside.
3. In a blender, mix beetroot, garlic, parsley leaves, roasted chickpeas, cumin, salt, tahini paste, lemon juice, and blend until combined. The resulting mixture should be sticky, so you can easily form a falafel. If the mixture is too wet, add oat flour.
4. Shape the falafels with hands from the resulting mixture. For one falafel, 3-5 cm thick, you’ll need around 1 ½ tablespoon of mixture.
5. Arrange falafels in the pan in which you roasted chickpeas, spray them with olive oil, and bake for 20-30 minutes, until crispy.
6. Serve falafels with hummus and salad, and enjoy.