How pretty are these beetroot and mint falafels cooking away in the oven! Falafels are a great easy vegan meal made straight from pantry staples. I vary them each time I make them, to keep them interesting.
- 1 420g can chickpeas
- 1 tablespoon tahini
- 1/4 teaspoon cumin
- Large clove garlic, crushed
- Juice of half a lemon
- Small raw beetroot, grated or small handful greens – parsley, kale, spinach
- Handful herbs, finely chopped – parsley, mint, coriander or a combination of the three
- Pinch sea salt and pepper
Preheat the oven to 220C (430F).
Place all the ingredients in a food processor and blitz until combined.
Using your hands shape the mixture in to golf ball size portions. Roll them in some oil and place them on a lined baking tray.
Bake for 20 minutes until cooked through.
Serve with some baba ghanoush, grilled haloumi and tabouli (quinoa, flat leaf parsley, tomato, red onion and cucumber).
Servings 10 falafels
Prep time 5 minutes
Cooking time 20 minutes