These falafels store well in the fridge so you can pull them out when in need of a quick lunch or easy dinner, and they freeze well too. Serve with cashew mayo or a pesto for more of a kick!

Beetroot Falafel Rainbow Salad [Vegan, Gluten-Free]

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Cooking Time

60

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Ingredients

  • 14-ounce can chickpeas, drained
  • 2 cups almond meal
  • 14-ounce grated beetroot, with skin on
  • 1 lemon, zest, and juice
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, finely diced
  • 2 cups parsley and mint (or fresh herbs of your choice)
  • 1 teaspoon ground cumin
  • Black or white sesame seeds, to sprinkle on top
  • 2 zucchinis, spiralized
  • 1 sweet potato, spiralized
  • 2 red capsicums, thinly sliced
  • 1 cup of sauerkraut
  • Fresh herbs, to garnish
  • Pomegranate seeds, to garnish
  • Cashew mayo, to serve
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Preparation

  1. Pre-heat a fan-forced oven to 355°F. Line a baking tray with baking paper.
  2. This recipe works well if you have a high-powered food processor or blender. Start by blending together fresh herbs, lemon juice, olive oil, and garlic, until relatively smooth. Remove from food processor and set aside.
  3. Add your beetroot to the processor and blend on high, or you can grate it by hand. Add in the chickpeas and process until a smooth-ish paste forms. Add almond meal and herby-olive oil mix and pulse until the mixture comes together, add cumin and salt to season.
  4. Mixture, should be able to be rolled into a ball and flattened into a disc without falling apart. If it is too wet, add more almond meal or coconut flour, if it is too dry add more olive oil.
  5. Take about 1/3 cup mix and shape into a disk, place on the baking tray and sprinkle with sesame seeds. Repeat process with remaining mixture. Bake in oven for about 25 – 30 minutes, until the felafel looks slightly dry and cooked. Remove from oven and allow to cool.
  6. Serve felafel on a bed of rainbow zoodle salad, you can experiment and use different vegetables according to what you have available to you. I like to add extra herbs and pomegranate seeds to make the salad look special and to serve with a generous dollop of cashew mayo.
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