Baked beetroot falafel

Name: Baked beetroot falafel
Prep time: 30 min
Total time: 765 min
Yield: 4
Ingredients: 4 tbsp cashew cream; 280 g raw beetroots; 2 bunch parsley; 2 garlic cloves; 3 organic lemons; a little olive oil; 200 g dried chickpeas; 3 tsp ground cumin; ½ tsp ground coriander seeds; 1 ½ tsp salt

Total: 12 hr 45 min. | Active: 30 min.

vegan, lactose-free, gluten-free

832 Likes

I'm always trying out different recipes for delicious chickpea balls. This time, I've come up with a version that includes beetroot as well as a tasty cashew and cumin dressing. These beetroot falafel are perfect for salads, food bowls or simply stuffed in a pita bread.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Falafel
200 g	dried chickpeas
280 g	raw beetroots, cut into pieces
2 bunch	parsley
2	garlic cloves
2 tsp	ground cumin
½ tsp	ground coriander seeds
1 tsp	salt
1	organic lemon, use a little grated zest
a little	olive oil

Dressing
2	organic lemons, the whole juice
1 dl	water
4 tbsp	cashew cream
1 tsp	ground cumin
½ tsp	salt

How it's done

Falafel

Soften the chickpeas in water for approx. 12 hrs., drain. In a blender, puree the chickpeas with all the other ingredients up to and including the lemon zest. With wet hands, shape the mixture into approx. 20 balls, place on a baking tray lined with baking paper. Flatten the balls slightly and brush with oil.

To bake

Approx. 15 mins. in the centre of an oven preheated to 190°C. Remove, turn over the balls, cook for a further 15 mins.

Dressing

In a blender, puree the lemon juice with all the other ingredients up to and including the salt. Serve the dressing with the falafel.

Show complete recipe