Description

Gluten free baked beetroot falafel salad bowls that are so perfect when you are craving something delicious yet healthy. Top it with seeds, nuts and a delicious dressing or vinaigrette to prepare a filling vegetarian meal.

Ingredients

Scale

Baked Beetroot Falafel

300 or 2 cups grams chickpeas (drained and dried)
230 grams or 2 cups beetroot chunks (measured after peeling)
2 tablespoon oil
salt
2 tablespoon toasted sesame seeds (see notes)
1/2 teaspoon chilli powder
1/2 teaspoon roasted cumin powder
2 tablespoon water
2 small cloves garlic

Salad Bowl

Mixed salad leaves
Toasted nuts and seeds
Basil Vinaigrette or Olive Oil Lemon dressing

Instructions

To a bowl, add beetroot, 1 tbsp oil and salt. Mix well and transfer to a baking sheet lined with parchment paper. Bake/ Roast for 25 minutes in pre heated oven (210 degree celsius). Let cool for 5-10 minutes.
To a food processor, add roasted beetroot, chickpeas, garlic, chilli powder, cumin powder, salt and mix until well combined. Add water if needed (1-2 tbsp) to bring everything together in order to form a soft dough.
Divide the dough in 12 equal balls (40 grams each) and shape them as flat falafels.
Transfer to a baking sheet lined with parchment paper (lightly brushed with oil) and brush some oil on top of each falafel. Bake at 200 degree celsius for 25 minutes. Flip and bake for additional 15 minutes.
Eat as it is or enjoy it as a salad.

Notes

To prepare toasted sesame seeds, transfer raw sesame seeds to a pan and dry roast at high heat for about 2 minutes until fragrant and color turns golden brown in color. Keep a close watch as they can burn quickly!

Keywords: vegan, vegetarian, healthy, gluten free, salad, chickpeas