I just love how beautiful and vibrant beets are-they're always so striking and I can never get them on my plate fast enough. This recipe celebrates their lovely pigmentation and offers a gluten free, high protein dish that is versatile enough to be enjoyed as a snack, in salads (which I loved) or in a wrap. The recipe makes about 20 falafel-they're easy to make and they freeze well!
Beet Falafel (makes ~20)
- 1 large beet chopped (~ 1 1/2 cups)
- 2 cloves of garlic (coarsely chopped)
- 3 tbsp tahini
- 2 tbsp olive oil
- 1/2 cup brown rice flour
- 1 can great northern beans
- 1 1/2 tsp salt
- Juice of 1 lime
Preheat the oven to 375*. Add all the ingredients to food processor and pulse until combined. The dough should stick together without being wet-if the mixture is too sticky, add more rice flour (only a tbsp or two at a time) until desired consistency achieved. Grease/oil/spray a cookie sheet and portion out into falafel-sized balls. Bake for 30-40 minutes.
Tip: Try making a quick dressing/sauce by mixing a bit of tahini, lemon, olive oil and cashew and a teeny bit of water to go with with falafel!