Baked Beetroot Falafel
Featured Product:
Cumin Ground
An easy and satisfying veggie lunch with a Middle Eastern twist!
Ingredients
200g
Beetroot
peel and chopped
1/2
Onion
peeled and chopped
4
Garlic cloves
peeled and chopped
20g
Parsley
30g
Walnuts
80g
Breadcrumbs
1/2
Lemon
Salt
to taste
Pepper
to taste
Olive oil
Instructions
Preheat the oven to 200C and line a baking tray with baking paper.
Add the beetroot, onion and garlic to a food processor a long with the chickpeas, parsley, walnuts, breadcrumbs, lemon zest, cumin and a pinch of salt and pepper. Drizzle in two teaspoons of olive oil and pulse until the mixture has broken down.
Take a small handful of the mixture and compress into a ball roughly the size of a golf ball, transfer to the prepared baking tray and repeat with the remaining mixture.
Place in the oven and bake for 25 minutes.
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