Posted on November 17th, 2015
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?
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
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
Serve with tahini sauce, yoghurt and tzatziki.