Epic ‘save’ for Beetroot Falafels if they turn out too runny.

Recipe by Hush

  • Time needed: 30 mins prep / 30 mins cooking
  • Calories per serving: 61 per muffin / 244 per serving of 4 muffins
  • Servings: Total recipe makes 12 individual muffins, which is usually enough for 3 servings.
  • Difficulty: 1
  • Rating: 4.33 based on 3 reviews

The first time I made the Beetroot Falafels it was a disaster – the kitchen looked like a crime scene, and what was supposed to be a paste, (to roll into balls), was slop! Managed to save it though, and lower the calorie count at the same time, so thought I’d share.

Ingredients

• • 1 container (240 gs ea.), Chickpeas 400g Tin (240g When Drained)
• • 0.50 tablespoon, Oil - Olive
• • 1 tsp, whole, Spices, cumin seed
• • 4 close cup or chestnut mushrooms.
• • 1 tbsp, Tahini
• • 250g raw grated Beetroot
• • 1 Chopped, Red Onion
• • 1 Garlic Clove
• • 2 large, Egg
• • 1/2 teaspoon of crushed dried chilies if you like things spicy.

Method

• Follow the instruction in the book, but instead of saving some of the grated beetroot to add to the final blended mix, throw it all into the processor.

• Blitz the life out of everything in the mixer.

• After blitzing it in the blender, you should basically have a very liquid mixture.

• Using one 12 portion, non-stick muffin tin, (looks a bit like a mince pie tin but the 'wells' are deeper), brush the 'wells' with olive oil, (or spray with oil if you have an oil sprayer).

• Fill each 'well' to the top, (you should have enough mixture to fill all 12 'wells'), and lightly spray the top of the filled 'wells' with olive oil.

• Put in the oven for 25 to 30 minutes at 200c.

• Once cooked, remove falafels from the oven and allow them to cool until they are slightly warm.

• Using a spatula or some other non-metal implement, extract the Beetroot Falafel 'muffins' from the tin.

• Have 4 of the Falafel muffins with salad and natural yoghurt.

• Calorie content per muffin = 61 cals
• Carbohydrate content per muffin = 6 grams per muffin.
• Protein content per muffin = 3 grams per muffin.

11 reviews for “Epic ‘save’ for Beetroot Falafels if they turn out too runny.”

  • review by:
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    Oo great idea👏🏻👏🏻 will have to try them now, have been looking at them for ages

  • review by:
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    Photo added

  • review by:
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    Really nice recipe – I baked them in a muffin tin anyway and it worked really well – thanks for the tip Hush!!
    I am finding that the quantities that each recipe makes are enormous … But enjoying the cooking and food and lost 1.5lbs since Sunday – not a bit hungry… Great!!!

  • review by:
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    That’s a great idea! I made mine with cooked beetroot (the prepacked stuff) and it was quite runny. I have a silicone bun tin which is easier to ‘debun’ after cooking so will try this. Hubby likes to have nibbles in the fridge so these will be good.

  • review by:
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    Why is this tagged as vegan with egg in? Did you use an egg replacer? If so which one works?

  • review by:
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    Thank you for the epic save Hush. I’m glad I read this before I made my first attempt. Thankfully it turned out fine thanks to you 🙂

  • review by:
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    I left the egg out by mistake and they turned out ok!

  • review by:
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    I too made this from the BSD book and had a very wet mixture and a kitchen crime scene. I just portioned the mix out with a tablespoon putting dollops onto a baking sheet. They looked fine, tasted amazing and I froze the spare ones to reheat when required. Using the muffin tin is a great idea.

  • review by:
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    Love this hint to prepare these. Have made them many times. Easy to ‘dollop’ out onto a baking tray, I get 12 with the mixture. Light and just delicious. Try some chopped fetta over them and a few pine nuts. Yummy!

  • review by:
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    Results good, but a faff! Kitchen looked like a crime scene. Next time I”ll follow Hush’s modifications .

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