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Beetroot Falafel with Tahini Sauce

Beetroot is packed with antioxidants and vitamins and is lovely grated raw with apples and carrots and sprinkled with lemon juice, this recipe makes the falafel purple, which gives them a real ‘wow’ factor.  I have used tinned chickpeas as they are easy, you can use dried but make sure you cook them thoroughly.

Ingredients: for 10-12 falafel

1 teaspoon coriander seeds
1 teaspoon cumin seeds
Good pinch of sea salt
400g can chickpeas
1 beetroot, uncooked, peeled and grated
1 fresh red chilli, deseeded and finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh coriander
1 egg
150ml live yoghurt
1 tablespoon tahini paste
Juice of 2 lemons
Chopped lettuce, tomatoes and cucumber to serve
4 wholemeal pitta or flatbread

How to make beetroot falafel…. WASH YOUR HANDS

  1. Heat up a frying pan, add the coriander and cumin seeds and dry fry for 1-2 minutes until fragrant but not browned. Place the coriander and cumin seeds in a pestle and mortar and roughly grind, transfer to a food processor.
  2. Add  the salt, chickpeas, beetroot, red chili, garlic, coriander and egg and process until ground but not pureed.
  3. Form into walnut sized balls, place in the fridge to firm up for 1 hour.
  4. Preheat the oven to 190c/gas 5/AGA roasting oven shelf on second set of runners and bake the falafel on a greased baking tray for 8-12 minutes until golden brown.
  5. Mix the yoghurt, tahini paste and the juice of 2 lemons with a little water to form a thick sauce.
  6. Warm the pittas, slice the pittas open, share the falafel between them stuff with salad and drizzle with tahini sauce and eat warm.