Vegan Beetroot Falafels
We all know that no one actually reads the lengthy text at the start of recipes so let’s just get into it, shall we?
If you’re really averse to reading recipes there is a video at the end you can watch to get a gist of how to make these tasty falafels/burgers!
2 beetroots (about the size of a tennis ball)
2 large garlic cloves
400g tin of cooked chickpeas
1 handful fresh coriander
1 handful fresh parsley
1 heaped teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Sesame oil or lemon juice to loosen the mixture
Slice the top and bottom off the beetroots and then chop them into cubes about half an inch in size. Bake in the oven on a baking tray for about 30-40 minutes on a high heat. When done, take out and leave to cool until you are ready to make the falafels or just crack on and falafel to your heart’s content.
Add all of your ingredients into a food processor and blend until everything has broken down, or do as I did and use your hand blender because it’s all I had access to. It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you create the patties, everything binds together.
Roll into balls (a little smaller than golf balls).
Place on to a baking tray with parchment paper and press the balls down into mini patty shapes.
Once you’ve used all your mix and have assembled your patties put the tray in the oven for around 20-30 minutes.
(I have an aga so I haven’t got exact times for you. Just check on them after 10/15 minutes and flip them if they’re starting to go crispy.)
Serve straight away, or allow them to cool and then flash fry them in oil to make for less healthy but even crispier falafels!
Enjoy your meal!
Now that you’ve either read through or watched how to make the falafels let’s address why we are making beetroot falafels.
When I visited Summit Good’s truffle bar on Monday they were preparing veg bags and I heard Josh say that they had some going spare, with that I snapped one up and got myself a stunning collection of veggies all sourced locally from Watson & Pratt’s.
Based in Lampeter, West Wales, Watson & Pratt's is an independent food shop and much more. They have a shop, their own bakery, wholesale of organic fruit and vegetables, and a home delivery service throughout Mid and South Wales. For more information head to their website.
I ate my falafel with some left over quinoa I had and mixed in mint, tomatoes and a green pepper from my garden as well as an onion from the veg bag. I dry-fried the onion and pepper to allow for the sweetness of the onion to come through and to char the pepper before adding them to the quinoa.
For a slapdash meal it all came together very nicely, and to top it all off I added some tahini.
Let us know if you’ll be trying out this recipe and share your meals with us, as well as what else you’ll be making with your veg bags this week by tagging us on instagram @surroundedmagazine.
As beetroot is the main vegetable we used from the bag in this recipe we thought we should share some information about this earthy root vegetable.
If you haven’t come across a beetroot smoothie then where have you been? Beets have been gaining in popularity as a new super food, due to recent studies claiming that beets and their juice can improve athletic performance, lower blood pressure, and increase blood flow.
Researchers hypothesised this was likely due to the high nitrate levels contained in beet juice and that the high nitrate vegetables could prove to be a low-cost and effective way to treat cardiovascular conditions and blood pressure.
Choline is a very important and versatile nutrient in beetroot that helps with sleep, muscle movement, learning, and also with memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses and also assists in the absorption of fat and reduces chronic inflammation.
Now that you know some of the benefits, what are you waiting for? Get blitzing those ingredients and make some falafel!
#keepitlocal #wearesurrounded #eatfresh