Beetroot falafels
Ready In 30 mins
Serves
Ingredients
- 1 tbsp Mint Infused Olive Oil
- 1 red onion,
- 1 tsp cumin seeds,
- Pinch of cayenne pepper,
- 4 mushrooms, chopped,
- 1 x 400g tin of chickpeas,
- 250g of pre cooked beetroot, grated
- 1 egg,
- 1 tbsp tahini paste,
- Squeeze of lemon juice,
- Mint Infused Olive Oil for brushing
Method
Preheat oven to 200c/gas6. Fry onions for 5 minutes. Add cumin seeds, cayenne
pepper and mushrooms and cook for 2 mins, transfer into a food processor with the
chickpeas, two thirds of the beetroot, egg, tahini and lemon juice. Whizz to a paste,
transfer into a bowl, stir in the remaining beetroot and season. With damp hands,
shape into 16 balls and place on a lined baking tray. Brush with mint olive oil and bake for
25 minutes.
- Serve
With Greek yoghurt or soured cream and a handful of rocket leaves. Drizzle with Mint Infused Olive Oil and Caramelised Onion Balsamic.
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