These yummy little morsels use almond meal to increase moisture content and add a delicate sweetness (no more dry, bland falafels). The use of beetroot gives them a beautiful purple hue and a generous boost of antioxidants plus the combination of chickpeas and almonds ensures they are rich in plant based protein, so it is a suitable plant based meal for the whole family. Serve with a dipping sauce of yoghurt mixed with a dash of lemon juice or even a tzatziki as an appropriate substitute, or enjoy just as they are.
These are suitable from 9 months, when your little one is handling finger foods, however prior tolerance of almonds would need to be determined before trying this recipe.
Tolerance of almonds would need to be determined prior to trying this recipe.
Beetroot Falafels
- Author
- Nourishing Kitchen
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 30 falafels
- Category
Lunch
Dinner
Snacks
Ingredients
- 1 x 400g can chickpeas, rinsed
- 4 x 25g Nourishing Bubs Beetroot Cubes, defrosted
- 4 x 25g Nourishing Bubs Pumpkin Cubes, defrosted
- Juice of ½ lemon
- 1 tsp ground coriander
- 1 tsp garlic powder
- ½ red onion, diced
- 1 tsp olive oil
- 1 ½ cups almond meal
- ½ tsp salt (optional)
Directions
- Preheat oven to 180°C and line two trays with baking paper.
- Heat olive oil in a small saucepan over medium heat, add diced red onion and cook for 3-5 minutes, stirring occasionally until soft.
- Place all ingredients, including cooked red onion in food processor and blend until smooth.
- Refrigerate mixture for 30 minutes – 1 hour to firm up slightly.
- Roll heaped teaspoons of mixture into balls and place on tray.
- Bake for 20-25 minutes or until firm on the outside and lift easily off the tray. Allow to cool slightly.
- Serve immediately, or freeze for up to 3 months.