Beetroot Falafel Buddha Bowls
These simple to make beetroot falafel buddha bowls are an ideal packed lunch or light dinner! They’re totally vegan and baked, not fried!
THE RECIPE
INGREDIENTS
- 4 medium beetroots raw (350g peeled weight)
- 1 small sweet potato (150g peeled weight)
- 1 red onion
- 2 cloves garlic
- 1/2 cup fresh parsley including stalks
- 2 cans chickpeas drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon` ground coriander
- 1 tablespoon smoked paprika
- 2 teaspoons nigella seeds
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons fine sea salt
- 3/4 cup gram flour (chickpea flour)
- cooked quinoa to serve
- shredded kale to serve
- hummus to serve
- avocado to serve
INSTRUCTIONS
- Heat the oven to 180°C (350°F). Roughly chop the beetroot, sweet potato and red onion and place in a food processor with the garlic and parsley. Whiz until all ingredients are finely chopped. Tip into a large mixing bowl.
- Place the chickpeas into the food processor and whiz until very finely chopped. Add to the bowl with the vegetables.
- Add the ground spices, salt and gram flour to the bowl and mix until well-combined. Add more gram flour if the mixture is still wet and sticky - you should be able to roll balls of the mixture without getting too messy!
- Roll the mixture into golf ball sized pieces - you should get approximately 35 in total. Place the falafels onto a baking sheet lined with baking parchment or a non-stick liner. Bake for 30 minutes. When they're done, they should look slightly cracked on top. Leave to cool before serving.
- Use to top your favourite buddha bowl - I love to serve mine with quinoa, massaged kale, hummus and avocado!
