This is the recipe I use for regular Falafel, but I added in beetroot and extra Gram Flour. These are great in salads, wraps or pitta pockets, whatever the season they taste great. You must be careful not to blitz the mixture to mush, you don‘t want a paste, otherwise they with fall apart on cooking.
2 tins chickpeas drained, rinsed and patted dry.
150g roasted beetroot/raw beetroot grated/ready cooked vacuum packed diced
1 small onion finely diced
1 large garlic clove grated
1 -2 tsp salt
A really grind of black pepper
Large handful coriander leaves roughly chopped
Large handful parsley leaves roughly chopped
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp baking powder
¼ tsp cayenne pepper
3-4 tbsp. gram flour/plain white flour
Quick Pickled Red Cabbage
Half a red cabbage shredded thinly
Juice of 1 lemon
1 tsp salt
Cucumber and Dill Tzatziki
Half a cumber cut in half length ways deseeded and finely sliced into half moons
½ cup natural dairy free yogurt
½ tsp salt
2 tbsp. chopped fresh dill
½ clove of garlic finely grated
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