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Gluten Free Beetroot Carrot Falafels

A great way to increase your 5-a-day with this Middle Eastern dish.

SERVES COOKS IN DIFFICULTY ALLERGIES

4

30 Minutes

+ overnight soaking

Easy Peasy

Dairy Free

Gluten Free

Vegan

CHEF'S COMMENTS

These are a new way to use up your root veggies and up your intake of the good plant stuff! I like to keep a batch in a glass jar in the fridge to whip up in 5 minutes as a fresh, easy snack.

If you used beetroot and found them with the stems on, don’t throw them away. Chop them up and add a few tbsp. of water, apple cider vinegar, lemon and sea salt to a pan and bring it to a boil. Remove from heat and pour in to an empty jar. Serve on top of your salad or sandwich – perfect combination and no waste.

Ingredients

  • 1 1/2 tbsp sunflower seeds
  • 100g chickpeas
  • 1/2 onion, finely 
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1/2 large beetroot
  • 1/3 courgette
  • 2 tsp Marigold Liquid Aminos
  • 2 tsp paprika
  • 1 tsp smoked salt
  • 120g corn chips
  • 1 tsp sumac

For the Tahini Dressing

  • 1 tbsp tahini
  • 1 lemon, juiced
  • Add ingredient
  • 80g / 1 handful cashews
  • 1/4 tsp salt (prefer Himalayan Pink)
  • 1 garlic clove
  • 1 tbsp Engevita
  • Cayenne or Jalapeno (optional)

Method

  1. Soak the sunflower seeds and cashews overnight in water with a pinch of sea salt and a splash of apple cider vinegar.

     

  2. Soak the chickpeas overnight, if you are using dried ones, in 300ml water with a pinch of sea salt & splash of apple cider vinegar. (If using tinned you can skip this step). Drain well before adding to the blender.

     

  3. Chop the garlic and onion, and grate the beetroot and courgette.

     

  4. Sauté the onion and garlic in a frying pan ½ tbsp olive oil until transparent (about 4 minutes on medium heat) then add the grated beetroot and courgette and water and sauté for a further 3 minutes. Set aside.

     

  5. Blend/Crush the corn chips to make a fine powder, then add the spices sumac, paprika and smoked salt to the blender and mix quickly, and then add the sautéed ingredients. Mix until smooth.

     

  6. Make small balls by taking some paste and rolling between your hands (balls about the size of your thumb). Set aside.

     

  7. Make the tahini and cashew dressing: put all the ingredients in a blender and blend until smooth.

     

  8. Heat the remaining olive oil (½ tbsp) in a frying pan until hot but not smoking and sauté the falafel balls until brown and crispy on all sides (about 10 mins).

     

  9. Serve the falafels. Excellent in a salad, as a side or in a pitta bread.