What makes a falafel truly amazing is freshness. These vibrant beet falafels certainly aren't lacking in that! Serve these over a bed of salad with a coconut yogurt tahini sauce, or wrap them in a pita with plenty of greens.
Beet and Chickpea Falafel [Vegan]
Ingredients
- 1/2 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 14-ounce can chickpeas, rinsed and drained
- 2 raw beets, peeled and grated
- 1/2 cup bread crumbs
- 1/2 tablespoon tahini
- 2 teaspoons cornstarch
- Salt, to taste
- Vegetable oil, for frying
Preparation
- Fry the onion in olive oil until soft. Add spices and fry for another minute and then transfer to a food processor.
- Add chickpeas, 2/3 of the grated beets, bread crumbs, tahini, and cornstarch and pulse until a crumbly.
- Transfer the mixture to a bowl and combine with the remaining grated beets. Add salt and spices to taste.
- Shape into balls with wet hands and leave in the fridge for 30 minutes. Place the balls on a baking tray lined with parchment paper and brush them with some oil. Bake in the oven at 390°F for 20-25 minutes.
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Beet Recipes -
Chickpea
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Nutritional Information
Total Calories: 915 | Total Carbs: 165 g | Total Fat: 18 g | Total Protein: 36 g | Total Sodium: 1867 g | Total Sugar: 32 g
Calculation not including salt to taste or oil for frying. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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YUMMMMMM Jessie Speers Lauren Frances Umana
Looks delish!
Marina Mimi-Chan Garcia