Beetroot Falafel Buddha Bowl

Ingredients

• Beets

  Raw

  2 beet or 164g

• Sweet potato

  Raw, unprepared

  ½ sweetpotato, 5" long or 65g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 clove or 3g

• Parsley

  Raw

  ½ cup or 30g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  2 cup or 328g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Coriander seed

  Spices

  1 tbsp or 5g

• Paprika

  Spices

  1 tbsp or 7g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Salt

  Table

  1 ½ tsp or 9g

• Chickpea flour

  (besan)

  ⅓ cup or 31g

• Brown rice

  Long-grain, raw

  200g

• Kale

  Raw

  2 cup, chopped or 134g

• Hummus

  Home prepared

  4 tbsp or 60g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Heat the oven to 180°C (350°F). Roughly chop the beetroot, sweet potato and red onion and place in a food processor with the garlic and parsley. Whiz until all ingredients are finely chopped. Tip into a large mixing bowl. Place the chickpeas into the food processor and whiz until very finely chopped. Add to the bowl with the vegetables. Add the ground spices, salt and gram flour to the bowl and mix until well-combined. Add more gram flour if the mixture is still wet and sticky - you should be able to roll balls of the mixture without getting too messy! Roll the mixture into golf ball sized pieces - you should get approximately 35 in total. Place the falafels onto a baking sheet lined with baking parchment or a non-stick liner. Bake for 30 minutes. When they're done, they should look slightly cracked on top. Leave to cool before serving. Use to top your favourite buddha bowl - I love to serve mine with quinoa, massaged kale, hummus and avocado!

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