Beetroot Falafels

Falafels are traditionally a Middle Eastern food that originated in Egypt, made from ground chickpeas.  I'd been looking for some healthy options to have for lunch when I came across this amazing recipe for beetroot falafels & I wanted to share the recipe with you.

These would go nicely in a pita or with some roasted vegetables but I chose to have them with a salad & some spicy Mexican quinoa.  The contrast of the beetroot coloured falafels next to the salad greens made this meal so bright & colourful & so appetising.

2 beetroots
2 large garlic cloves
2 cups chickpeas
1 handful fresh coriander
1 heaped teaspoon ground cumin
1 teaspoon sea salt

1. If you have fresh beetroot you will need to prep ahead of time.  Chopping it into cubes & either baking it in the oven until soft, around 45 minutes, or you can boil them which takes around 2 hours.  When they are done, leave them to cool then you can start preparing the falafels.
2. Pre-heat the oven to 220°C.
3.  Add all the ingredients into a food processor & blend until the mixture binds together.
4. Take a tablespoon of the mixture & roll into a ball then press down to make a patty shape.  You'll be able to make about 12 falafels.
5. Place the falafels onto a baking tray bake for 20 minutes, flipping them over half way through....& you're done!  If you want you could also grill them on a medium/low heat for 8 minutes.

I hope you enjoy trying out this recipe.

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