By Louise Oliver
Brighten up your falafel with the tasty addition of nutritious beetroot. These taste great as part of a mezze platter or as a lunch with a wrap and some chard tzatziki.
Makes around 20 and serves 6
1 tablespoon of oil
2 onions, chopped
2 teaspoons of ground cumin
500g raw beetroot, grated
100g flour or breadcrumbs
a handful off fresh coriander roughly chopped (optional)
salt and pepper
a tablespoon of oil
Heat the oil gently in a pan and fry the onions until they are soft, then add the cumin and heat for a further minute. Put this mixture into a bowl with 1/3rd of the beetroot the flour/ breadcrumbs, egg and coriander. Blitz this mixture to a thick puree, with either a blender, or masher. Next, stir in the rest of the beetroot and season well.
Using slightly damp hands, shape the mixture into around 20 balls. If you want to make bigger falafels just cook them a bit longer. Put the balls on a baking tray lined with greaseproof paper. If you have the time, let the them rest in the fridge for 15- 20 mins or until you are ready to cook them.
Brush a little oil over the falafels and bake them in the oven at 180°C fan/200°C/Gas mark 6. They should be crisp and cooked thoroughly after about 20-25 minutes.
The falafels freeze really well and can easily be defrosted the night before you need them. Just reheat them in the oven for around 10 minutes until piping hot in the centre. You can leave out the onions and blitz some raw garlic with the cumin for a speedier falafel.