BEETROOT FALAFEL BOWL

Falafel have to be one of my favourite things ever - for lunch, for dinner, for a snack, stuffed in pittas, served with rice or salad - or like in this recipe, as part of a 'buddha' or 'nourish' bowl, packed with aaaaall of the good stuff. Bowls like these are easily customisable to the sort of veggies and grains you like; I made this one with tricolour quinoa, rocket, cucumber, celery and carrot, and topped it with a drizzle of lemon-tahini dressing and a sprinkle of black and white sesame seeds. Sounds complicated, but with prepping the falafel the night before (my family had them for dinner) and having some left over quinoa in the fridge, this meal can be thrown together in a few minutes! (that is, if you're not bothered about the presentation - I promise that you 9 times out of 10 I don't make lil rolls out of carrot, but hey, you do what you gotta do for the pic.)

TO MAKE THE FALAFEL:

P.S. This recipe made about 18 falafels - my fam ate about 5 each for dinner with rice and veggies but of course the serving depends on your appetite!

 

INGREDIENTS:

2 cans of chickpeas

2 large beetroots (ours were tiny ping pong sized ones and we used about 7)

6 garlic cloves (my family LOVES garlic and it's so good for you, but again you can reduce if you're less of a fan!)

2 tablespoons of ground coriander

2 teaspoons of ground cumin

2 teaspoons of sea salt

Optional: fresh coriander leaves if you have them! (we didn't), plain flour if the mixture turns out too wet to form patties.

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METHOD:

IF USING A BLENDER/FOOD PROCESSOR: If your beetroot isn't pre-cooked, I would recommend chopping it up into small pieces and bake them for approx 40 mins at 180 in the oven beforehand.

IF MAKING BY HAND: This recipe would also work if you grated the raw beetroot up and incorporated it that way by hand - me and my mum just couldn't be bothered with the grating so used a Nutribullet!

Smash up the chickpeas with a potato masher or by using a food processor until they're broken down but not completely smooth - leave some chunks of chickpeas to give the falafel texture (so it's not a complete mush.) If you have a blender, throw the chickpeas, beetroot, chopped garlic, coriander, cumin and salt together with some water until they combine together (whilst still having some texture), or if you're doing it by hand add the (grated) beetroot and the rest of the ingredients together and mash together until the beetroot is incorporated evenly through the mixture. Add water if too dry and a little bit of flour if the mixture is too wet.

Form small falafel patties with your hands and place on a non-stick or lined baking tray and bake for 18 mins at 180 degrees celcius.

 

LEMON-TAHINI DRESSING:

Mix the juice of half a lemon with 1tbsp Tahini and 1/2 tsp of Tumeric - add water until it reaches your desired consistency!

 

Add to your bowl with whatever you fancy, and enjoy!! If you recreate this recipe, please make sure to tag @thehippychickpea so I can check it out!