Ingredients

The following ingredients have 14 Servings
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup flour - be that gluten free (einkorn or oat flour)
  • 1 cup roasted beets
  • 2 cups chickpeas
  • 1/2 teaspoon dried parsley or 2 tablespoons fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cloves garlic
  • 3 tablespoons lemon/lime
  • 1 small onion (chopped)
  • Pita wrap (lettuce and tomato to serve)
  • Top with Harissa Tahini Dressing to spread on the pita wrap (found in the ebook!)
  • 1/4 cup tahini
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon harissa paste
  • ¼ cup water
  • 2 tablespoons lime juice
  • 3 cloves garlic (chopped)

Instruction

  • In your food processor, combine all the Beet Falafel ingredients. Combine until everything has been thoroughly combined and it’s all pink, at least a minute. Scoop into a bowl if easier, and place it to the fridge to chill.
  • Preheat your oven to 400°F/200°C. and let it sit in the fridge while the oven preheats. Line a cookie sheet with parchment paper or with your silicone mat.
  • Powder your hands with the flour so they don’t stick. Take the dough out the fridge, scoop some dough in your hands (about a tablespoon) and roll into a ball. It doesn’t have to be perfect. Place the ball on the cookie sheet and continue until finished.
  • Place the sheet into the oven and bake the falafel balls for 20 minutes. Remove and allow to cool slightly.
  • For each pita wrap: 1 pita wrap, add lettuce, chopped parsley, chopped onions, and chopped tomatoes on the bottom. Add about 4 falafel balls into each wrap, and drizzle your Harissa Tahini Sauce on top. Enjoy!