These adzuki beans falafels go well with pitas, wraps, salads or as a side. Have them however you like!
- 300 g cooked adzuki beans
- 150 g boiled or baked beetroot
- 2 spring onions
- 2 garlic cloves
- 1 flax egg
- 1 tbsp quinoa flour
- 2 tbsp chia & pumpkin protein powder (or quinoa flour)
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1 tsp chili (optional)
Chop spring onion and garlic and fry on a bit of oil (or sauté on water for oil free version) until soft.
In a food processor combine adzuki beans, beetroot and spring onion. Add flax egg, protein powder, flour and spices. Taste and add more spices if needed.
Preheat the oven to 200 C degrees, form the falafels by taking 1 tbs per 1 ball and bake for 30 min flipping on the other side halfway.
Adzuki beans are super healthy and I recommend to use them. I do very often and add them to both savory and sweet meals like smoothies or oatmeals (check this yummy Korean porridge recipe).