Baked Beetroot Falafel with Chickpeas and Herbs
Ingredients
- 200 grams chickpeas measured after soaking
- 200 grams beetroot chopped
- 1 small onion
- 1 garlic clove
- Small bunch of coriander
- Juice and zest of 1/2 a lemon
- Pinch of salt and pepper
- 1/3 tsp of baking soda
Preparation
Soak the chickpeas for 24 hours. Note: You can make a large batch and use part for this recipe, boiling the rest for other uses like salads or hummus.
Add all the ingredients to a food processor and pulse until everything comes together but some texture remains.
With wet hands, form the mixture into falafels and place them on a lined baking tray.
Bake in a preheated oven at 180 degrees for 35 minutes or until golden brown.