I enjoyed my very first falafel on a family trip to Israel as a teenager. Served very spicy with mixed salad, in a flat bread, I still remember how delicious it was. As a chickpea fan, I naturally love them and I enjoy playing around with ingredients, flavours and colours. This beetroot falafel is not just pretty, it's quick and easy to make, healthy, packed with whole ingredients, ideal to make ahead and really filling. If you've never tried them, have a go!
220g cooked/steamed beetroot, quartered
400g cooked chickpeas, drained
1/2 cup oats
1 medium white onion, sliced
Handful of fresh parsley
3 cloves of garlic, chopped
1 or 2 teaspoons of cumin
1 teaspoon Ras El Hanout
prep time: 20mins
cook time: 20mins
- Preheat the oven to 190°C
- Add the cooked beetroot, the sliced onion and chopped garlic to a baking tray, drizzle with olive oil and a sprinkle of ground cumin.
- Bake in the oven for about 15-20 minutes.
- In the bowl of your food processor add the chickpeas, oats and parsley.
- Add the baked beetroot, onions and garlic.
- Add the spices.
- Blitz in the food processor until combined but trying to keep a little texture
- Take spoonfuls of mixture and form the falafels with your hands
- Add the falafels on the previously used baking tray and slide in the oven for 15-20minutes
- These falafels should be really soft and moist and should be handled carefully off the tray and onto a plate or container.
- Serve immediately or cool and enjoy later in the week.
the health boost tip
Falafels are a great way to produce delicious, nutrient dense tasty food for your vegetarian or vegan friends. Chickpeas provide you with plenty of plant based protein and good carbs.
Beetroot are very mild on taste, quite sweet actually, and offer so much heart healthy goodness.