Beetroot Falafel is a vibrant twist on the traditional Middle Eastern dish, offering a flavorful and colorful addition to any meal.
Ingredients
- 1 cup chickpeas canned or soaked overnight
- 1 medium beetroot peeled and grated
- 2 cloves garlic minced
- 1/2 cup parsley chopped
- 2 tablespoons flour all-purpose or chickpea flour
- 1 teaspoon cumin
- 1 teaspoon coriander ground
- to taste salt
- to taste black pepper
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the chickpeas, grated beetroot, garlic, parsley, flour, cumin, coriander, salt, and pepper until the mixture is combined but still chunky.
- Shape the mixture into small falafel balls using your hands.
- Place the falafel balls on the prepared baking sheet and bake for 10-12 minutes, flipping them halfway through, until golden brown.
- Serve warm with your favorite dip or in a pita with vegetables.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 240mgPotassium: 250mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 40mgIron: 1.5mg