Baked Beetroot Falafels
Beetroots are one of my favourite vegetables to cook with and perfectly in season at this time of year! They’re delicious served in salads or baked in the oven and served hot in pastas and stews. These baked beetroot falafels are amazing, I used golden beetroot in mine but you can use normal beetroot if you have that, just make sure it’s fresh. The beetroot gives the falafel a delicious sweet and earthy taste, with the sesame seeds adding a nice crunchy coating. They’re so fluffy and nice served hot out of the oven, with big dollops of hummus and some crunchy kale on the side.
3 large golden beetroot, about 300g
2 tablespoons of gram flour
x1 400g can chick peas, drained
1 garlic clove, peeled
1 teaspoon of ground cumin
1 tablespoon of sesame seeds
Pinch of sea salt flakes
Pepper to taste
Preheat oven to 200c, fan setting.
Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40-45 minutes until soft. Once cooked, remove from the oven and leave to cool.
Once the beetroot is cool, drain and wash the chick peas and place both into a food processor, along with the gram flour, garlic, cumin and salt – pulse until it reaches a smooth paste.
Using a large spoon or ice cream scoop, scoop balls of the mixture onto a baking tray and sprinkle with sesame seeds. Bake in the oven for 35-40 minutes until golden.