I am still on the healthy eating train and I have found that lunch-times at work and even more so on weekends tend to be when I fall off the wagon as I crave treats (if my day isn’t going so well, or hey – it’s the weekend I deserve it!) but the other weekend we were having a house DIY day and I went to rustle up something healthy but super tasty and this recipe was born!
These falafels are SUPER easy and can be made and on the table in around 40mins so nice and quick too! I would say you need a food processor – and if you aren’t fully confident your’s is up to the challenge of dicing raw beetroot – you might want to grate that first before combining!
What you’ll need…
- 2 onions
- 2 tsp ground cumin
- 2 x 400g cans chickpeas, drained
- 500g beetroot (if raw then peeled and cleaned & chopped into small squares)
- 100g fresh breadcrumb
- 1 egg (can use flaxseeds and water combined if you want these to be vegan!)
- 1 tbsp tahini paste
- Coconut oil for brushing or frying
- chop the onion and beetroot up if (if you haven’t already) and add to a food processor and whizz until finely diced.
- Add in the chickpeas, breakcrumbs, egg, cumun and tahini paste and blend until combined
- Pop in the fridge – not for long, 30 mins should do it!
- Once chilled you can either pop in the oven (200 fan assisted for around 25mins) or you can gently fry them in a little coconut oil until browned
These go SO well in a nice Buddha bowl – here I have mine with some quiona, rocket salad, roasted butternut squash and topped with salsa and a bit of mayo! Yum!
They also keep well for up to 4 days so perfect to make on a Sunday for lunches in the week or they are great as a savoury snack with some hummus!