Roasted Beet Falafel
Crispy beet and chickpea fritters bound with tahini and warm spices. Serve warm with flatbread and a choice of fresh vegetable sides or yogurt-based sauce.
Ingredients
Method
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Add chickpeas, roasted beet, tahini, flour, garlic, cumin, coriander, paprika, salt, pepper, and parsley to a food processor. Pulse 10–15 times until the mixture is coarse and holds together when squeezed, but still has visible small chunks.
Using a 2 tbsp ice cream scoop or your hands, form 12 fritters. Lightly flatten each into a disc about 2 inches wide and 3/4 inch thick.
Arrange fritters on the prepared baking sheet and brush both sides lightly with olive oil.
Bake for 35 minutes, flipping halfway through, until the edges are firm and the tops are golden brown.
Serve warm fritters in pita bread with cucumber slices, red onion, lemon wedges, and tahini-lemon sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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