These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.
Servings: 5 people
200 g raw beetroot (roughly chopped)
400g tinned chickpeas (drained, rinsed and dried)
1/2 brown onion (roughly chopped)
4 garlic cloves (roughly chopped)
large handful of parsley
1/4 cup walnuts
80 g breadcrumbs
zest of half a lemon
2 tsp ground cumin
large pinch of salt & pepper
2 tsp olive oil
5 wholemeal pittas
red onion (sliced)
Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
Place the tray with the falafel balls in the preheated oven for 25 minutes.
Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
Remove the falafels from the oven and and place 3 in each pitta.
Serve with a drizzle of chilli sauce and garlic sauce.