Beetroot Falafels

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  • Gluten Free Recipe
  • Vegan Recipe
  • Vegetarian Recipe

Makes: 18

INGREDIENTS

  • 1 400g can chickpeas, washed and drained
  • 1 small onion
  • 2 cloves garlic
  • 1/2 cup coriander, roughly chopped
  • 1 cup Anathoth Farm Beetroot Chutney
  • 1 Tbsp tahini paste
  • 1 tsp salt
  • 1 tsp cumin
  • 1 Tbsp flour (or gluten free flour)
  • 2 Tbsp olive oil, to fry
  • fresh ground pepper, to serve
  • wedge of lemon, to serve

METHOD

  1. Mash chickpeas with the back of a fork. Chop onion and garlic finely and add to bowl with coriander and chickpeas.
  2. Add beetroot chutney, tahini paste, salt and cumin, mixing well until combined. Sift in flour and fold evenly through the mix.
  3. Heat olive oil in a frying pan and dollop tablespoonfuls of mix onto the hot plate. Pan fry for 10 minutes over medium heat. Gently turn and cook the other side until golden brown.
  4. Crack fresh pepper to serve, along with a wedge of lemon for extra zing. Partner with whatever you fancy: pita bread, quinoa and salad.
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