Makes 12 falafels

Baked Beetroot Falafels:

1 cup cooked chickpeas

150 g cooked beetroot

1/2 cup Primrose’s Kitchen Raw Beetroot & Ginger Muesli

1 garlic clove

2 tbsp ground flax seeds

2 tsp ground cumin

2 tsp ground coriander seeds

1 tsp sumac

To serve:

gluten free pita breads

lemon tahini sauce (recipe below)

sliced radish

beetroot sticks + beet leaves

salad cress

za’atar

Lemon Tahini Sauce:

4 tbsp tahini

juice of 1 lemon

a pinch of salt

Method:

Line a baking tray with parchment paper.
Preheat the oven to 180 degrees.
Combine ground flax seeds with 4 tablespoons of warm water.
Let sit for about 10 minutes to gel.
Blend the muesli in a food processor or a high speed blender until ground into fine flour.
Add cooked chickpeas, roughly chopped beetroot, garlic, flax gel, cumin, coriander seeds and sumac. Whizz to a rough paste.
Using damp hands, shape falafels and place them on the baking tray.
Bake for 30 minutes, flipping halfway through.
The falafels should be crispy on the outside.
Serve with heated pita breads, beetroot sticks, beet leaves, sliced radish and a generous drizzle of the lemon tahini sauce. Sprinkle with za’atar.

Lemon Tahini Sauce:

In a small bowl, whisk tahini, lemon juice and salt.
Keep whisking until the sauce becomes bright and thick.
Check the consistency and if you think it’s too thick, add 2-3 tbsp of cold water and whisk.
Check the seasoning and refrigerate until ready to use.