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Beetroot Falafel

Posted on November 17th, 2015

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For the past few weeks I’ve been making one vegetarian meal each week for my family to increase my repertoire in vegetarian cooking. I’ve done this because the French family I will be au pairing for is vegetarian. I found this recipe in my new book ‘500 superfood dishes’. These beetroot falafel were absolutely delicious, vibrant in colour and such fun to make. Plus I got to use fresh beetroot from the garden! How cool?

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Blend together in a food processor:
1 tsp coriander seeds
1 tsp cumin seeds
2 tins chickpeas
1 raw beetroot grated
juice of 1 lemon
fresh chilli chopped (as much as you can handle)
1 clove garlic
salt to taste
handful of chopped mint

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Then roll the mixture into little balls, allow to firm up in the fridge for 1 hour. Cook for 10-15 mins at 180 degrees C

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Serve with tahini sauce, yoghurt and tzatziki.

Yum!



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