Beetroot Falafels Tahini (Print Version)
# Ingredients:
01 -
250g chickpeas, already cooked (about 2 cups)
02 -
2 medium-sized beets, diced into 1.5cm chunks
03 -
1 big handful of fresh coriander (optional)
04 -
1 tablespoon of ground coriander spice
05 -
A teaspoon of ground cumin that’s slightly overfilled
06 -
1 teaspoon of coarse sea salt
07 -
2 cloves of garlic, large ones
08 -
Tahini sauce for dipping or drizzling
# Instructions:
01 -
Cut the tops off the beets and toss them out. Chop the rest into 1.5cm blocks. Roast them on a tray at a high oven setting for about 45 minutes until soft. Let them cool before using. You can do this the night before or earlier in the day.
02 -
Toss the roasted beets, chickpeas, garlic, cumin, coriander powder, sea salt, and optional fresh coriander leaves into a food processor. Blend it just enough to break everything down—it shouldn’t turn into a paste. If it feels too dry to form patties, drip in a little olive oil or water to fix it.
03 -
Shape small handfuls of the mixture into rounds just under golf-ball size. Gently flatten them to form mini discs.
04 -
Set the patties on a grill tray and grill them on medium-low heat for around 8 minutes a side. You can also bake them in the oven until they’re golden-colored and firm.
05 -
Serve the patties right away while they’re still warm, alongside tahini sauce.
# Notes:
01 -
If the mix isn’t sticking together well, mix in a tiny splash of water or olive oil.
02 -
Roasting the beets in advance cuts down your prep time.