I love these, yet another sneaky vegetarian meal that seems not to be noticed as the boys eat these in wraps!
Served with quinoa tabbouleh and a good spoonful of Greek yogurt if you aren’t going all out vegan.
I have made the falafel into 40-50 g patties as they are inclined to crumble if you roll them as balls, this way they are easy to flip. I also start them in a pan and then pop them in the oven, you can make them a few hours ahead and then bake when you need them.
Makes 24 falafel.
2 x 400g tin of chickpeas, drained, rinsed and mashed with a potato masher
650g fresh beetroots, topped and tailed and grated
1 onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ground cumin
150g fresh coriander, leaves and stalks, shredded
oil to fry
Combine all of the ingredients in a large bowl.
Preheat the oven to 180 degrees centigrade and line two baking sheets with baking parchment.
Heat a large frying pan over a medium to high heat and add oil.
Take small handfuls of falafel and form into patties, fry in batches, just a a minute or two on each side.
Drain on some kitchen towel roll and then place on the baking sheets.
Once all of the falafel have been made, pop the trays into the oven and bake until crispy, 15-20 mins.