BEETROOT FALAFELS

Beets, chickpeas, garlic & parsley.. what an unBEETable combo 🙊 and that’s all you need!!
These are quick & easy to make as well as incredibly wholesome packed with beautiful nutrients! An awesome plant protein to add to your meals full of protein, fibre, calcium, iron, folate, vitamin C and the list goes on!! Details:
In a food processor/blender add;
+ 1.5 cups raw chickpeas (these need to be soaked for a minimum of 4 hrs, if you can aim for overnight that’s ideal! I haven’t tried them with tinned chickpeas but I think the moisture will ruin the texture so aim for the raw kind!)
+ 2 golf ball sized cooked beetroots (you can buy them cooked or you can boil raw beets)
+ 1 bunch parsley
+ 2 cloves garlic + Pinch of salt
Once processed, take a tablespoon size of mixture and roll into balls and put in lines baking tray. Then simply flatten down with a fork and make as round and compact as possible.
Bake on grill at 180 degrees for about 7-10 mins on each side. Best eaten with tahini drizzle & some roasted seeds! (I add seeds where ever possible. I roasted up some pumpkin and sunflower seeds until popped and crispy)
YUMM !!