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Vegan – Beetroot falafel

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Vegan – Beetroot falafel

  • 45
  • Serves 2
  • Medium



Meatless Monday is back 😊

Today’s recipe is about a posh and heathy meal. Who said you cannot have elegant and delicious meals at home? 😉


300 g dried chickpeas, soaked overnight

2 small beetroot, roughly chopped

1 onion, roughly chopped

3 garlic cloves

2 bunch parsley, roughly chopped

1 tbsp all purpose flour

1 tsp baking soda

2 tsp cumin

1 tsp sumac

1 tsp chili flakes

Salt & pepper, to taste

200 g hummus

200 g microgreens salad

Tahini sauce

Preheat the oven to 200 C and prepare a baking dish with parchment paper.

Drain and rinse the overnight soaked chickpeas.

In a food processor add chickpeas, beet, onion, garlic, parsley, flour, baking soda, cumin, sumac and pulse until the mixture comes together (do not turn into a paste). Season, form balls with a scoop and place them in the baking dish. Bake for 20 – 30 minutes.

Divide the hummus and microgreens between plates, add beet falafel, drizzle with tahini sauce and serve.



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