Beetroot Falafels
Beetroot is a good source of frolic acid, fibre, manganese and potasium. Make these ahead of time for a perfect snack on the go.
Servings
16
Prep Time:
5 min
Cooking:
25 mins
Good For:
Snack/Picnics
Ingredients
-
30g olive oil
-
80g onion
-
1 clove garlic
-
250g beetroot
-
230g canned chickpeas
-
1 heaped tsp ground cumin
-
1 heaped tsp ground coriander
-
1 handful fresh coriander, stalk included
-
1tsp table salt
-
150g wholemeal breadcrumb
-
1 egg
-
Coconut oil
For the yogurt dip
-
200g Greek yogurt
-
1 garlic clove
-
Lemon juice
-
20g extra virgin olive oil
To serve
-
Cabbage or spinach salad
-
Finely diced radishes
-
Diced cucumber
1- Place cucumber in mixing bowl dice 5 sec/ speed 4 then set aside
2- Place cabbage in mixing bowl and shred 10 sec/speed 5 then set aside
3- Place 250g of fresh Beetroot in mixing then grate 5 sec /speed 5, set aside
4- Add olive oil, garlic and onion in mixing bowl chop 7 sec/ speed 5, scrape sides of bowl with spatula then sauté 3 min/120°C /speed 1
5- Add 200g chickpeas, cumin, coriander, breadcrumbs, egg then blend 10 sec/speed 6
6-Add left over chickpeas and beetroot stir 2 sec/reverse speed 3, Preheat oven to 180°C/ 350°F/ gas mark 4 Turn out the mixture into a bowl, then using your hands, form the mixture into golf-size balls and place them on a baking tray
7- A couple of teaspoons of coconut oil into the bottom of roasting tin, then place it in the oven for 5 minutes until the oil has melted. Add the falafels making sure not to overcrowd the tray (you wan them to bake rather than steam)
8- Bake the falafels for 15 min then remove and turn them over, adding more oil if need be. Bake for another 10 min. Remove and leave to cool
9- Assemble your wraps with salad leaves, fresh coriander, sliced radishes, give the yogurt dip a glug of olive oil when you’re ready to serve the wraps
For the yogurt dip
Chop garlic by placing garlic in mixing bowl ideally on running blades 3 sec/speed7
Add all other ingredients mix 20 sec/ speed 3