Roast Beetroot Falafels Tahini (Print Version)
# Ingredients:
01 -
2 medium beetroots, chopped into 1.5cm cubes
02 -
2 large garlic cloves
03 -
250g cooked chickpeas (approximately 2 cups)
04 -
1 handful fresh coriander leaves (optional)
05 -
1 tablespoon ground coriander
06 -
1 heaped teaspoon ground cumin
07 -
1 teaspoon sea salt
08 -
Tahini sauce, to serve
# Instructions:
01 -
Slice the rough top off each beetroot and discard. Chop the remaining beetroot into cubes (1.5cm in size). Bake in the oven on a baking tray at high heat for about 45 minutes until tender. Allow to cool before use. This can be prepared ahead of time or the night before.
02 -
Combine the cooked beetroot, garlic, chickpeas, ground coriander, ground cumin, sea salt, and fresh coriander leaves (if using) in a food processor. Blend until broken down into small pieces but not pureed. If the mixture is too dry, add a teaspoon or two of water or olive oil to help it bind.
03 -
Roll the mixture into balls slightly smaller than golf balls and press into mini patty shapes.
04 -
Place the patties onto a grill tray and cook under a medium/low heat grill for about 8 minutes on each side. Alternatively, bake them in the oven until golden and firm.
05 -
Serve the warm falafels immediately with tahini sauce.
# Notes:
01 -
If the mixture seems too crumbly, add a small amount of water or olive oil for better binding.
02 -
You can prepare the roasted beetroot ahead of time for faster preparation.