Beetroot Falafel

Ingredients

• 1 x 400g can chickpeas, rinsed, drained, and roughly chopped
• 200g raw beetroot, peeled and grated
• 1 medium sized red onion, very finely chopped
• 80g breadcrumbs
• 10g coriander, finely chopped
• 1 lemon, juice and zest only
• 2 tsp cumin
• 2 tbsp vegetable oil
• salt and pepper, for seasoning

Method

1. Preheat the oven to 220⁰C / fan 200⁰C / gas 7.
2. In a large bowl, mix all ingredients until well combined. Season generously with salt and pepper and mix again. The mix should naturally start to clump together. If not, switch to mixing by hand and gently squeeze the mixture so it comes together.
3. Take approx 1 generous tbsp of the mixture at a time into the palm of your hand. Gently form into a ball. Transfer onto a lined baking tray. Repeat with the remaining mixture leaving space between each falafel. Take the back of a fork and gently press each falafel to flatten slightly.
4. Bake in the hot oven for 20-30 minutes turning over halfway through cooking.
5. Remove from the oven and serve immediately or refrigerate for 2-3 days. The falafel can then be reheated in the oven or air fryer or eaten cold.