Beetroot Falafel

Serves

4

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

14 oz. (400g) tin chickpeas, drained
½ cup (15g) parsley, chopped
½ red onion, finely chopped
2 cloves garlic, crushed
2 beetroot, ready-cooked, grated
2 tsp. ground cumin
½ tsp. baking powder
2 tsp. lemon juice
4 tbsp. all-purpose flour
salt & pepper
1 tbsp. sesame seeds

Nutrition

(Per Serving)

Calories

348

Fats

6 g

Protein

15 g

Carbs

62 g

Instructions

  • Heat the oven to 390°F (200°C) and line a baking sheet with baking paper.
  • Place all the ingredients, except the sesame seeds, into a food processor and pulse to combine the ingredients into a rough paste.
  • Place the sesame seeds onto a plate. Form the falafel mixture into 8 flattened balls, then gently press each falafel onto the sesame seeds coating both sides with the sesame seeds.
  • Arrange the falafel on the baking sheet and bake in the oven for 30 minutes until crisp.
  • Serve warm or cold with beetroot hummus.