Beetroot Falafel

I thought it will a struggle what to eat for lunch. Until I find this delicious recipe

From the amazing @wearesovegan and they even have a video how to make it on their blog. I’ve grown a serious addiction watching cooking videos. Aren’t they just the best? So here is how to make it. One of the first recipe where I had to use my new food processor and it was so easy. .


200 g raw beetroot (roughly chopped)

1 400g tinned chickpeas (drained, rinsed and dried)

1/2 brown onion (roughly chopped)

4 garlic cloves (roughly chopped)

large handful of parsley

1/4 cup walnuts (I didn’t use any)

80 g breadcrumbs

zest of half a lemon

2 tsp ground cumin

large pinch of salt & pepper

2 tsp olive oil

To serve

Wholemeal pittas

Hummus (made my own and it was lovely)



Preheat the oven to 200°C 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 mixture has 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. Serve with salad and hummus.
In the morning I didn’t have time for my smoothie so I made it for lunch time. It was lovely and a superb health bomb.

Give it a go and let me know. I don’t think you will be disappointed.


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