Beetroot Falafel with White Bean Hummus (Oven Baked, Vegan & Gluten Free)
These beetroot falafel are a super delicious and fun version of classic falafel that taste amazing.
Servings 20 Falafel
Ingredients
- 4 Beetroots divided into smaller pieces
- 500 g Chickpeas soaked (or cooked)
- 2 Red onions divided into smaller pieces
- 4 Garlic cloves
- 2 tbsp Lemon juice
- 1 tbsp Cumin
- 1/2 tbsp Paprika powder
- 3-4 tbsp Tahini
- 3-4 tbsp Fresh herbs (I used parsley and cilantro)
- 1/2 tsp Baking soda
For serving
- 1 batch White bean hummus (see note 1 for recipe)
- Arugula leaves
- Buckwheat
Instructions
- If using uncooked chickpeas place them in a bowl and soak over night.
- Drain the soaked chickpeas.
- Preheat the oven to 200 degrees Celsius.
- Add all the ingredients for the beetroot falafel to a food processor and mix until you have a fine mixture, with some small pieces left. Don't mix until completely smooth (or almost completely smooth), then the falafel will turn into hummus).
- Prepare a baking sheet with parchment paper.
- Form equally sized balls (between 16-22 depending on how big you make them), and place on the prepared baking sheet.
- Bake in the oven for 25-30 minutes.
- Meanwhile make the white bean hummus (you can also swap the white beans for chickpeas if preferred). See note 1 for the recipe.
- Place white bean hummus at the bottom of the plates.
- Top with beetroot falafel, arugula and buckwheat.
Notes
Note 1 - White Bean Hummus