Chick pea, walnut and beetroot falafel
Makes:20-24 falafel (serves 4-6 with accompaniments)
400g can chick peas, drained
220g beetroot, peeled and coarsely grated
100g walnut pieces
25g pack flat leaf parsley, roughly chopped
25g pack mint, roughly chopped
½ small red onion, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tbsp olive oil
1. Preheat the oven to 190˚C, gas mark 5. Line a baking sheet with baking parchment. Put all the ingredients except the oil in a food processor. Season and pulse until everything is finely chopped and beginning to clump together.
2. Take tablespoons of the mixture to shape into about 20-24 small patties. Space them out on the lined baking sheet, brush lightly with oil and bake for 20-25 minutes, until lightly browned. Leave to cool on the baking sheet for 5 minutes before taking off with a spatula. Serve on their own, or with Greek yogurt or houmous, fresh coriander, shredded lettuce, sliced tomatoes and flatbreads or pitta, if liked.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
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