Beetroot Falafel

Serves: 4

Prep: 15 mins

Cook: 30 mins

Ingredients

14 oz. (400g) can of chickpeas, drained

¹⁄₂ cup (15g) parsley, chopped

¹⁄₂ red onion, finely chopped

2 cloves garlic, crushed

2 beetroot, ready-cooked, grated

2 tsp. ground cumin

¹⁄₂ tsp. baking powder

2 tsp. lemon juice

4 tbsp. all-purpose flour

salt & pepper

1 tbsp. sesame seeds

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
348	6g	62g	15g	13g

*nutrition per serving

Directions

1. Heat the oven to 390°F (200°C) and line a baking sheet with baking paper.

2. Place all the ingredients, except the sesame seeds, into a food processor and pulse to combine the ingredients into a rough paste.

3. Place the sesame seeds onto a plate. Form the falafel mixture into 8 flattened balls, then gently press each falafel onto the sesame seeds coating both sides with the sesame seeds.

4. Arrange the falafel on the baking sheet and bake in the oven for 30 minutes until crisp.

5. Serve warm or cold with beetroot hummus.