Baked Beet Falafels with Garlic Tahini Dip

Tasty baked beet falafels that are crunchy on the outside and soft in the middle. These falafels are coated in sesame seeds, giving them a gorgeous look! Finish off this dish by drizzling some freshly made garlic tahini dip on top. Yum!

30 mins mins

2-4 people people

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INGREDIENTS

1 tin Mr Organic Chickpeas, drained

1/2 white onion

1/2 large beetroot (or 1 small beetroot), cooked

4 garlic cloves, crushed

15g coriander, chopped

5-6 Tbsp. sesame seeds

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried chilli flakes

1 tsp. cumin

8 Tbsp. chickpea flour

2 Tbsp. Mr Organic Extra Virgin Olive Oil

Garlic Tahini Dressing:120g tahini

1/2 lemon, juiced

1 garlic clove, crushed

1 tsp. maple syrup

3-4 Tbsp. water

METHOD

1. Preheat the oven to 180C.

2. Place the chickpeas, onion, cooked beetroot and garlic into a food processor. Blend until texture is grainy, then add the coriander, 2 tablespoons of sesame seeds, salt, pepper, dried chilli flakes, cumin and olive oil. Process until combined.

3. Slowly add the chickpea flour to the mixture whilst processing. If the mixture is still very wet then keep adding chickpea flour until its firm enough roll into a ball.

4. Take a small handful of the mixture and roll into roughly 5 x 5 cm balls and roll them in the remaining sesame seeds. Place the falafel balls onto a lined baking tray.

5. Bake the falafels in the oven for 20 minutes.

6. In a small bowl, whisk the tahini, lemon juice, garlic clove, maple syrup, and water together until combined.

7. Serve the garlic tahini dressing alongside your freshly baked falafels and enjoy!