A great save! I love these beetroot falafels and make them for bring-a-plate work functions. They’re always early popular with a bit of hummus.
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.
How did you find the recipe?