Beetroot and Carrot Falafel with Sesame Crust
It’s falafel time! This is by no means a classic falafel recipe. This is a falafel recipe with a Wild Root twist! I have packed this recipe with extra veggies for a more autumnal twist to a plantbased staple!
This recipe makes approx 25 falafel so it’s a big batch that you can cook and store in the freezer for a quick lunch in the future.
These falafels are made by grating your veggies and combining with traditional falafel ingredients such as chickpeas, garlic, coriander and parsley and other dried herbs and spices which you pulse in a food processor.
Combine all ingredients in a large bowl along with gram flour and a little water and get your hands in there!
Roll into small balls, press into a bowl of sesame seeds to coat on each side. Shallow fry in good quality oil and enjoy!
Beetroot & Carrot Falafels
Makes approx 25 (freezable!)
Ingredients:
1 small beet, grated
2 small carrots, grated
1/2 red onion, roughly chopped
1 tsp ground coriander
2.5 tsp cumin
3 garlic cloves
30g fresh coriander
30g fresh parsley
2 tsp salt
2 tins of chickpeas
1 tsp baking powder
200g gram flour
sesame seeds for coating
Good quality oil for frying
To Serve (optional):
Pitta bread
Lettuce
Cucumber
Tomatoes
Hummus
Tahini dressing
TFS Sauerkraut
Method:
Start by grating the beetroot and carrot (we used our magi mix for speed) and add to a large mixing bowl.
Add red onion, ground coriander, cumin, garlic, fresh coriander, fresh parsley and salt to a food processor and pulse until chopped finely.
Add the chickpeas and pulse again until it reaches a texture similar to couscous, don’t over blend. We’re not making hummus!
Add this mixture into the bowl with the beetroot and carrot and combine.
Next, add the gram flour and baking powder. Get your hands in there and really give it a mix. At this stage you may need to add a splash of water if your mixture is dry.
Once combined, take approx 1 heaped tbsp of the mixture and shape the mixture into balls roughly the size of a ping pong ball and flatten slightly.
Fill a shallow dish with sesame seeds and roll the patties in the sesame seeds to coat them.
Pre-heat a frying pan with a good quality oil and fry the patties for 3-5 mins on each side until golden brown.
Serve straight away for the best results!
Grab your falafels, pitta, lettuce, cucumber, tomatoes, hummus, tahini dressing, TFS Sauerkraut, and whatever else you fancy and build your wrap and enjoy!