Course Appetizer, dinner, easy lunch, lunch, Side Dish, Snack, tapas
Cuisine Mediterranean, spanish
1 food processor
1 Parchment paper
1 Oven tray
2cupschickpeasstore-bought in the tin is fine!
2Cooked beets1 cup- 60mm dia cut into ½ inch cubes
2tablespoonsof Ground Cumin
½cupof Bread crumbsleave out to make the recipe gluten-free
Preheat the oven to 200°C/390°F.
Drain and rinse the chickpeas well in some fresh water.
Pour them into your food processor along with garlic, onion, parsley, roasted beets, salt, and cumin.
Pulse for around 3 minutes. You want a slightly coarse texture to the mixture. Slowly add the breadcrumbs to thicken up the mixture as required, omit this step if making gluten-free beetroot falafels, just add some more chickpeas instead.
Use a spoon or ice cream scoop to measure out around a heaped tablespoon of the mixture (enough to make a 2-inch ball (golf ball size), or a 3-inch disk around ¾ inch thick).
With damp hands, shape into balls or disks. This mixture should make 20-25 balls.
Place balls on some parchment paper on an oven tray and bake for 25 minutes. Once ready they’ll crisp up slightly.
Allow to cool for 10 minutes before serving. Serve in a wrap or with some tahini dip!