Easy Healthy Vegan Oil-Free Beetroot Falafel
These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.
Ingredients
- 1 1/4 cups/200 g raw/cooked beetroot roughly chopped
- 15 oz/400g canned chickpeas drained, rinsed and dried
- 1/2 brown onion roughly chopped
- 4 garlic cloves roughly chopped
- large handful of parsley/coriander/cilantro
- 1/4 cup/30g walnuts
- 1/2 cup/80 g breadcrumbs
- zest of half a lemon
- 2 tsp ground cumin
- large pinch of salt & pepper
- To serve: optional
- 5 wholemeal pittas
- hummus
- mixed leaves
- cucumber sliced
- tomato sliced
- red onion sliced
- vegan Tzatziki
Instructions
- Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
- Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
- Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixtures have been used up and pressed into balls. You should be left with 15 or so falafel balls.
- Place the tray with the falafel balls in the preheated oven for 25 minutes.
- Meanwhile, heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta bread on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato, and red onion.
- Remove the falafels from the oven and place 3 in each pitta.
- Serve with a drizzle of chili sauce and garlic sauce.
Notes
Store in an air-tight container in the fridge for up to 3 days.
Ideally, reheat in the oven.
Can be eaten hot or cold.
Ideally, reheat in the oven.
Can be eaten hot or cold.
Nutrition
Calories: 200kcal
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