Name: Baked beetroot falafel
Ingredients: 350 g of beetroot; 250 g of cooked chickpeas; 2 cloves of garlic, half a bunch of parsley; a quarter teaspoon each of ground cumin and coriander, salt; for the sauce: 50 g of tahini, 30 ml of water, 10 ml of apple cider vinegar, a clove of garlic, salt and pepper

An oven version with no frying — the beetroot brings colour and a gentle sweetness.

Baked beetroot falafel — recipe using Tahini 680g

Ingredients

350 g of beetroot
250 g of cooked chickpeas
2 cloves of garlic, half a bunch of parsley
a quarter teaspoon each of ground cumin and coriander, salt
for the sauce: 50 g of tahini, 30 ml of water, 10 ml of apple cider vinegar, a clove of garlic, salt and pepper

Preparation

Peel the beetroot, cut it into cubes and roast at 200 °C for about 30 minutes. Leave to cool.
Blitz it with the chickpeas, garlic, parsley and spices.
Shape nine patties, arrange on baking paper and bake at 180 °C for eight minutes per side.
Blend the sauce ingredients until smooth and serve with the falafel and a green salad.