The production procedure is really easy, you just require to follow the techniques that we have actually composed on this web page. The adhering to are the phases of just how to cook Beetroot Falafel Buddha Bowls.
These simple to make beetroot falafel buddha bowls are an ideal packed lunch or light dinner! They’re totally vegan and baked, not fried!
THE RECIPE
INGREDIENTS
- 4 medium beetroots raw (350g peeled weight)
- 1 small sweet potato (150g peeled weight)
- 1 red onion
- 2 cloves garlic
- 1/2 cup fresh parsley including stalks
- 2 cans chickpeas drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon` ground coriander
- 1 tablespoon smoked paprika
- 2 teaspoons nigella seeds
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons fine sea salt
- 3/4 cup gram flour (chickpea flour)
- cooked quinoa to serve
- shredded kale to serve
- hummus to serve
- avocado to serve
INSTRUCTIONS
- Heat the oven to 180°C (350°F). Roughly chop the beetroot, sweet potato and red onion and place in a food processor with the garlic and parsley. Whiz until all ingredients are finely chopped. Tip into a large mixing bowl.
- Place the chickpeas into the food processor and whiz until very finely chopped. Add to the bowl with the vegetables.
- Add the ground spices, salt and gram flour to the bowl and mix until well-combined. Add more gram flour if the mixture is still wet and sticky – you should be able to roll balls of the mixture without getting too messy!
- Roll the mixture into golf ball sized pieces – you should get approximately 35 in total. Place the falafels onto a baking sheet lined with baking parchment or a non-stick liner. Bake for 30 minutes. When they’re done, they should look slightly cracked on top. Leave to cool before serving.
- Use to top your favourite buddha bowl – I love to serve mine with quinoa, massaged kale, hummus and avocado!
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