I love Falafel’s! Having some Beetroot that needed to be used up, I thought I would try it in a Falafel, these were not only a lovely Deep Red in colour but absolutely delicious! The good thing is you can make loads and then freeze them for a quick lunch or dinner during the week.

Makes 8

2 large beetroots – If buying fresh roast them in the oven first.

1 Can of Chickpeas – make sure you drain all the liquid and dry the chickpeas off

1/2 white onion

1 tbsp Roasted Red Pepper Spice

1 tsp Rapeseed oil or olive oil

1 tsp Garlic powder

1 tsp coriander

1 tsp cumin

Lemon Juice

1 tsp paprika

1 tsp chilli powder or 1/2 red chilli

salt

1. Mix everything in a food processor, if mixture is too wet add a little flour.
2. With your hands roll into small ball shapes and place onto a greased baking tin. 
3. Place in a preheated oven 190 deg for 30 mins.
4. Finish off in a hot griddle pan turn for a few mins until slightly browned all round.
5. I served with goats cheese and chopped walnuts. Yummy!!