Beetroot falafel is a quick and easy way to make a delicious meal with only a few ingredients. I have included ways to use the whole vegetable from root to shoot. These beetroot falafels can be made into 12 small balls which are great for salads or wraps or moulded into larger burger patties.
Ingredients
Method
- 1. Pre-heat oven to 180 degrees Celcius.
- Cut the leaves and stems of the beetroot and set them aside for later use. Cut the beetroot into 2-3cm cubes and place in a roasting dish. Drizzle with oil and bake in the oven.
- Cook for 30-40mins or until beetroots are soft.
- Remove and let the beetroot cool slightly. Blitz the beetroot, cumin and garlic. Then add chickpeas, salt and chopped parsley and blitz to combine and the chickpeas are broken into small pieces.
- Add the bowl and mix flour and bread crumbs through. Taste and season with extra salt if needed.
- Roll into tablespoon-sized balls or mould 1/2 cup into burger patties
- Add oil to a pan and panfry until crispy.
- Serve in a salad, burger, wrap or pita bread.
Serve these beetroot falafels with a salad using the beetroot leaves and the pickled beetroot stems make a great accompaniment and salad dressing. This salad can also be made and used for the burgers as well.
Ingredients
Method
Beetroot stem dressing
- 1. In a serving dish, jar or jug, add the apple cider vinegar, sugar, salt, water and oil. Stir until combined.
- 2. Finely slice beetroot stems and add. Cover and set aside in the fridge for 1 -2 hours (can be made and left overnight).
Salad
- 1. Wash and roughly chop salad greens and beetroot leaves and place them in a serving bowl.
- 2. Crumble feta on top, slice and add avocado and sprinkle over seeds. Place edible flowers to finish.
Avocado Dressing
- 1. Add avocado to a bowl and mash and stir until mixed and slightly creamy.
- 2. Add feta, oil, salt, lemon and water into the avocado and mix well until smooth. Add extra water if needed.
