These beetroot and chickpea falafels are super easy to make and are the perfect addition to an earth bowl, salad or a feast to satisfy the vegetarians and vegans at the table. They are a great starter with a homemade tahini dip and are cheaper than buying falafel at the supermarket… WIN!
- Coconut oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 squeeze of honey (optional to sweeten the onions further)
- 1 tsp coriander (some fresh coriander too if you have it)
- 1 tsp cumin
- 1 400g can chickpeas, rinsed and drained (240g once drained)
- 3 whole cooked beetroots
- Salt and pepper to season
- oat flour / regular flour
- mint tzatziki
- tahini dips
- Prepare the onion, garlic and drain the chickpeas. Preheat the oven.
- First, chop the tops off the beetroot and cook whole in a pan of hot water. This takes about 20-30 minutes depending on the size of the beetroot (use a knife to check when they are cooked / soft).
- Whilst the beetroot are booking, cook the onions, garlic, dried cumin and coriander in a pan with some coconut oil until slightly caramelised (add a squeeze of honey here to sweeten if you fancy).
- Take off the heat and place to the side in a blender with the rinsed chickpeas.
- Once the beetroot are cooked, wash them in cold water and the skin of the beetroot should easy peel off (if cooked properly). If it doesn’t, cook a little longer / peel the skin with a vegetable peeler.
- Once peeled, chop the cooked beetroot up and add to the blender. Blend the mixture and empty into a mixing bowl. Season with salt and pepper to taste.
- Add flour to the mixture until the mixture holds its shape and is ready to form your falafel balls!
- Line a baking tray and place your beetroot and falafel balls spaced out, ready for the oven!
- Cook in the oven for a further 15 minutes (ish) and then enjoy hot with your salad / earth bowl / BBQ / feast!
- Depending on how moist your mixture is will depend on how much flour to add! I added flour until the mixture held together in the balls.