Beetroot Falafel
ingredients
- 350g cooked beetroot, grated. (pre-cooked, vacuum-packed works well here)
- 75g white bread (about 1 thick slice)
- 1 small onion
- 500g chickpeas (2 cans, rinsed and drained)
- 1 tbsp ground cumin
- 1 tbsp sesame seeds
- 1 egg
- 1 1/2 tbsp olive/rapeseed oil
- Pinch salt & Pepper
nutrition facts
Per average serving:
energy
605 kJ / 144 kcal
7 %
fat
4.8 g
7 %
saturates
0.5 g
3 %
Sugars
3.3 g
4 %
salt
0.38 g
6 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Start by lining a baking tray with baking parchment.
- Peel and finely dice the onion.
- Heat the oil in a frying pan and fry the onion over a low-medium heat until softened, but not coloured.
- Add the cumin to the pan and cook for a further minute until fragrant.
- Remove from the heat and add the mix to a food processor, along with the chickpeas, half the beetroot, egg and sesame. Tear the bread into small pieces and add to the blender also.
- Pulse until the mixture forms a rough paste.
- Transfer the mixture to a bowl and add the remaining beetroot and season with salt and pepper. Mix to well combine.
- Shape the mixture into 12 balls and place on your pre-lined baking tray. Place in the fridge to chill for around an hour, until the mixture has firmed up.
- Whilst the falafel balls are resting in the fridge, pre heat the oven to 200C/ 180 C fan/ Gas Mark 6.
- Remove the falafels from the fridge and brush each with a little oil before baking in the oven for 20-25 minutes or until the centre of the falafels are piping hot and the outer edges are crisp.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.