Baked Beetroot Falafels

Ingredients

• Beetroot

  Cooked, vacuum packed - Tesco

  3 beetroot or 165g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 160g

• Peas

  Green, canned, seasoned, solids and liquids

  15 oz or 425g

• Garlic

  Raw

  1 clove or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Kale

  Raw

  100g

• Hummus

  Home prepared

  1 ½ cup or 369g

Directions

1. Preheat oven to 200c, fan setting. Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40-45 minutes until soft. Once cooked, remove from the oven and leave to cool. Once the beetroot is cool, drain and wash the chick peas and place both into a food processor, along with the gram flour, garlic, cumin and salt pulse until it reaches a smooth paste. Using a large spoon or ice cream scoop, scoop balls of the mixture onto a baking tray and sprinkle with sesame seeds. Bake in the oven for 35-40 minutes until golden.
2. (source: https://deliciouslyella.com/2018/01/08/baked-beetroot-falafels/)

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