Beetroot falafels

I’m a huge falafel fan. They’re a healthy, fast food snack that can be turned into a delicious vegetarian meal.  I’m also a big fan of beetroot.  Armed with some of the new Gourmet Beetroot packets from Leaderbrand, I decided to make beetroot falfafels.

The Leaderbrand ready to eat beetroot are a part of a new range that also includes corn and potato.  There’s nothing added, it’s just 100% pure baby beetroot cooked and ready to eat. While I do still cook my own beetroot, these are perfect for those days when you’re in a rush and want something nutritious but quickly.

Beetroot is a rich source of folate and also a source of potassium.  The plant pigment that gives beetroot it’s vibrant red purple colour is called betacyanin. Betacyanin belongs to the betalin family.  This pigment is thought to help boost the body’s detoxification processes and have an anti inflammatory effect in the body.

 

This is a slightly unconventional falafel recipe with the addition of beetroot, but it’s just as delicious, if not more so than your usual falafel.  Beetroot falafels are simple to make, and provides a source of fibre and protein.

Beetroot falafel ingredients:

1 teaspoon oil + 1 tablespoon oil
1 small onion, finely chopped
4 cloves of garlic, crushed
1 teaspoon cumin
1 teaspoon cajun seasoning
1 can chickpeas, drained and rinsed
1/2 packet leader brand beetroot
1 handful of flat leaf parsley, chopped
1/3 cup rolled oats (or you could use ground almonds or flour)
1 small egg

Heat oil over a medium heat in a fry pan. Cook the onion and garlic for around 5 minutes, until the onion has softened.  Add the cumin and cajun seasoning and mix through. Add the can of drained chick peas and cook for 2-3 minutes.  This helps crisp them  up a little and removes any excess moisture.  Place the onion spice mix, chickpeas, beetroot, parsley, oats and egg in a food processor and blend until well combined.  If the mixture is a little wet, add some extra oats.

Place the tablespoon of oil in a fry pan over a medium heat.  Place heaped tablespoons of the mixture into the hot oil and cook for 2-3 minutes on each side, or until heated through.

Serve in corn wraps (or wraps of your choice) with salad, feta cheese, minted yoghurt and avocado.