I love falafels, especially when baked, as I don’t really enjoy the greasiness of food. This time, instead of making the falafels using chickpeas, I used beetroot and black beans. And before I made them, I can already imagine that the final products will look like a real meat patty, as the outer crust will be brown and the inside will be velvet. Besides, I also added some carrot pulp from making carrot juice (optional) and brown button mushrooms in order to add more texture to them.
These falafels are perfect on their own, served with tahini or as a slider patty.
1 cup Shredded beetroot
1 1/2 cup cooked black beans
4 brown button mushrooms (chopped)
3 Tbsp Chickpea flour
1 Tbsp apple cider vinegar
1 tsp coconut nectar
2 cloves garlic
1/2 small onion
1 tsp ground cumin
1/2 tsp sea salt
1 tsp paprika
Black pepper to taste
1/2 cup parsley
2 tsp sunflower seed oil or sesame oil
1/4 cup carrot pulp from making carrot juice (optional)
- Preheat oven to 180°C
- Place beetroot, mushrooms and cooked black beans into a food processor and process until coarsely chopped. You don’t want to have a smooth mixture so that the falafels are richer in texture.
- Add in the other ingredients into the food processor and process until it forms a dough-like mixture, add more chickpea flour if the mixture is too wet.
- Scoop out 1 Tbsp of the mixture and shape them into a ball. Slightly flatten them upon placing on the baking tray. Bake for 15 minutes on one side or until lightly brown and crispy. Then, flip and bake for another 10 minutes on the other side.
- Serve them warm with tahini 😉