Beetroot Falafels with Colorful Veggie Salad
Ingredients
- 1/4 cup of shredded beetroot
- 1 tbs of filtered water
- 1 1/2 cup of soaked chickpeas
- 3/8 cup of minced yellow onion
- 1 clove of minced garlic
- 1 tbs of lemon juice
- 1 tbs of chopped parsley
- 1 1/2 tsp of chopped cilantro
- 3/4 tsp of pink himalayan salt
- 3/4 tsp of cumin
- 1/8 tsp of black pepper
- 2 dashes of cayenne
- 3/4 cup of almond flour
- 3 tbs of all purpose flour
Preparation
In a small pot add beetroot and water. Cover and let colors bleed for a few minutes. Set aside when finished.
In a blender or food processor combine all ingredients, excluding almond flour and flour.
Blend ingredients until all components are combined, but not until smooth.
Transfer filling into a large bowl and add almond meal. Stir well.
Form falafels into desired size. Sprinkle flour onto a flat surface and roll falafels until coated in flour.
If frying - In a medium pot, pour oil to about an inch depth (or use deep fryer). Heat oil to 350 F and fry for 3-4 minutes.
If baking - Preheat oven to 400 F and bake falafels for 20-25 minutes flipping halfway.
Once falafels are ready allow to cool for a few minutes. Serve with salad and enjoy!
