AuthorAnna@TollerantCategoryEntree, Salads & SidesWash, peel and dice the Beetroot into small chunks. Steam the beetroot pieces for 10-15 minutes until they are soft.
Preheat the oven to 375°f (180°c). Drain and rinse the chickpeas. Into a large Bowl, add chickpeas and steamed beets. Take a potato masher and mash the chickpeas and beets until there are no big chunks left.
Peel and chop onion and garlic. Pour it into the bowl with the rest of the ingredients but the oil and mix everything together until combined.
Use an Ice-cream scoop to place the falafel mixture into falafel balls onto a baking tray. Pour the oil into a small bowl and take a brush to coat each falafel balls with oil. Then place the tray into the oven and bake the falafel for 25 to 30 minutes.
When the edges of the falafel become golden brown remove the tray from the oven. They can either be served cold or warm. Enjoy!
Ingredients
Directions
Wash, peel and dice the Beetroot into small chunks. Steam the beetroot pieces for 10-15 minutes until they are soft.
Preheat the oven to 375°f (180°c). Drain and rinse the chickpeas. Into a large Bowl, add chickpeas and steamed beets. Take a potato masher and mash the chickpeas and beets until there are no big chunks left.
Peel and chop onion and garlic. Pour it into the bowl with the rest of the ingredients but the oil and mix everything together until combined.
Use an Ice-cream scoop to place the falafel mixture into falafel balls onto a baking tray. Pour the oil into a small bowl and take a brush to coat each falafel balls with oil. Then place the tray into the oven and bake the falafel for 25 to 30 minutes.
When the edges of the falafel become golden brown remove the tray from the oven. They can either be served cold or warm. Enjoy!