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Bangin Beetroot Falafel


Beetroots are one of my favourite vegetables to eat this time of year. Their earthy and sweet flavour makes them a perfect choice for winter meals. Beets are also remarkably versatile, you can serve them simply roasted with cumin and black pepper, grated raw and added to a slaw with a lemony dressing or blended into a thick chickpea hummus. For this recipe, I’ve created a bit of a beetroot love triangle combining all 3 of my favourite cooking techniques into one delicious magenta falafel. Raw beets are blended with chickpeas, fresh coriander and cumin, formed into patties, coated in sesame seeds and baked until crispy. Wrapped up in a warm flatbread and drizzled with a turmeric, tahini and yoghurt sauce. The earthy spicy flavours of the sauce taste amazing with the falafel and the colours look incredible together as well. These are great to make when you have friends coming round for dinner. You can lay them out mezze style and everyone can make their own veggie kebab. They are also a great recipe for meal prep. Make a double batch and store them in the fridge to add to veggie bowls or burgers later in the week.


Beetroot Falafel
Makes 12  falafels   Cook 30 min

2 medium beetroots, Grated
1 can of chickpeas, Drained
1 cup of coriander, stems and leaves
1/2 cup of chickpea flour
2 – 3 cloves of garlic
2 Tablespoons of cumin
2 tablespoons of sesame seeds
Pinch of salt and pepper

Tahini Turmeric Sauce
1/2 cup coconut yoghurt
1 tablespoon of tahini
1 tablespoon of turmeric powder
1 teaspoon of maple syrup or another sweetener
juice of one lemon

To serve
red onion
lettuce leaves
fresh herbs

To make the falafel add all the ingredients to a food processor and blend to a thick hummus consistency. Shape the falafel into patties. The mix should make around 12 medium sized falafels. Place on a baking tray lined with paper. Sprinkle with sesame seeds and bake at 200c for 20 minutes until crisp on the outside.
To make the sauce mix all the ingredients together and season with salt and pepper. Taste and adjust any flavours. You may need a little more turmeric or sweetener depending on how strong your turmeric powder is.
Serve mezze style on a big plate so everyone can make their own veggie wrap.



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