Do you like beetroot? Many of you told me that you\u2019d like to consume this vegetable more often, but that there aren\u2019t many ways to prepare it, besides salad. Here\u2019s one suggestion – beet falafel. This dish is extremely healthy and tasty, and it\u2019s an excellent meat substitute because it contains chickpeas, rich in protein.<\/p>\n
Preparation time:<\/strong> 60 minutes Ingredients:<\/strong> Serving ingredients (optional):<\/strong> Instructions:<\/strong>
\nServings:<\/strong> 10-12 falafels<\/p>\n
\n1 \u00bd cup cooked chickpeas
\n1 \u00bd cup beetroot, grated
\n4 garlic cloves, minced
\n1 \u00bd cup parsley leaves, finely chopped
\n2 tsp cumin powder
\n\u00bd – \u00be tsp salt
\n1 tbsp tahini paste
\n1 tbsp lemon juice
\n1-3 tbsp oat flour (optional)
\n1 tbsp olive oil<\/p>\n
\na few tbsp hummus
\na few lamb\u2019s lettuce leaves
\na pinch of white sesame seeds
\na pinch of black sesame seeds
\n1 slice of lime<\/p>\n
\n1. Preheat the oven at 180 \u00b0C.
\n2. In a pan, previously lined with baking paper, arrange cooked chickpeas, and bake for 10-12 minutes. Set aside.
\n3. 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.
\n4. Shape the falafels with hands from the resulting mixture. For one falafel, 3-5 cm thick, you\u2019ll need around 1 \u00bd tablespoon of mixture.
\n5. Arrange falafels in the pan in which you roasted chickpeas, spray them with olive oil, and bake for 20-30 minutes, until crispy.
\n6. Serve falafels with hummus and salad, and enjoy.<\/p>\n