Baked beetroot falafels

Baked beetroot falafels make a delicious and nutritious lunch bowl or a sandwich filler. They are easy to make, gluten-free and full of plant protein.

BAKED BEETROOT FALAFELS
1 cup beetroot puree (2 medium beetroots cooked)
½ level cup raw chickpeas, soaked overnight
1 large garlic clove, finely grated
1 tsp smoked sea salt
1½ tsp cumin
1 tsp sumac
1 tsp ground coriander
1 tsp dried oregano
½ tsp dried thyme
¼ tsp hot chilli
4 tbsp / ¼ cup buckwheat flour*
white sesame seeds, to coat
TAHINI SAUCE

2 tbsp tahini
½ lemon, juice only
1 tsp maple syrup
½ garlic clove, grated finely
salt and pepper to taste
ROASTED PEPITAS (optional)

1 tsp oil
2 tbsp pumpkin seed kernels
¼ tsp cumin
¼ tsp smoked paprika
salt, to taste

View the full recipe at Lazy Cat Kitchen →