These beetroot falafels are so tasty, healthy and filling! All they need is a delicious sauce to complement them. Our chipotle-tahini sauce hits the right spot with its nutty and smoky flavour and silky consistency. You will be using this sauce a lot!
-2 Beetroots, cooked and quartered
-2 large garlic cloves
-2 cups cooked chickpeas, drained
-1 Handful fresh coriander roughly chopped
-½ fresh jalapeño roughly chopped
-1 Tbsp ground coriander
-1 tsp ground cumin
-1 tsp salt
- Tajin to taste
1 In a food processor or a blender add all the ingredients and pulse until everything has been incorporated. It doesn’t need to be a paste, a little bit of texture is nice. Depending on the size of the beets, a little more liquid can be needed. If so, add just a drizzle of extra virgin olive oil or small splashes of water. The correct consistency should allow you to make the falafel balls between your hands and when you press them hard to compact them they hold their shape. If on the contrary, the mix has too much moisture, add a little bit of flour and mix well with a fork.
2 Take a big spoonful of the mix and shape it into golf-sized balls between your hands. Flatten them and make sure they are evenly shaped.
3 Set the oven to 200°C
4 In a baking tray, arrange all the falafels and place them in the oven. Bake for 12 minutes and then flip them so they bake equally on both sides. Take them out of the oven and let them cool down just a bit. These falafels are best enjoyed warm.
Tip: You can lightly brush some olive oil on the patties before baking them. This will give them an extra layer of golden brown.
Note: Tajin is a Mexican seasoning with chilli, salt and lemon. It has the perfect balance of flavour to add a savoury, lemony taste to many things, such as fruit, vegetables, soups and the way we used it here. It is not too hot, too salty or too lemony but you know it is there once you add it to things.
-3 Tbsp greek yoghurt
-1 Tbsp Tahini
-1 Tbsp adobo from Chipotles in Adobo (or a chipotle pepper finely diced)
-½ Lemon juice
-1 tsp Sea salt
1 In a small bowl, mix the greek yoghurt, tahini, chipotle adobo or pepper, sea salt. Add lemon juice little by little until it is enough for you. You can adjust this sauce by adding any of the ingredients to taste.
-We served our warm beetroot falafels over a simple wheat and spinach salad dressed with just extra virgin olive oil, salt and pepper and a few drops of lemon. We added avocado and some leftover slaw we had on hand. The result is a colourful, wholesome and healthy meal.
-Falafels are usually served in warm pita bread pockets where you can add any fillings you like such as sliced tomatoes, cucumbers, fresh onions and hummus.
Would you like to know how to incorporate more Mexican ingredients into vegetarian meals? We've got you! If you like this kind of food, then you will love our Veggie Galette, Roasted Veggie Tacos or our to die for Al Pastor Veggie Tacos to name just a few. Vegetarian food made fun and full flavours!
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