Nothing beets these beetroot falafels! Ideal for wraps, dipped in mayo or hummus or just as a snack!
- 200 g baked beetroot
- 250 g chickpeas (I used canned)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- fresh coriander
- 1 tsp chili flakes (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- ground pepper
Combine the ingredients in food processor and blend until you reach a nice mass. Taste and adjust the flavor with spices if needed. Roll the balls and bake in 180 C for 30 min, flipping half way on the other side.