Roast Beetroot Falafels with Tahini Sauce - easy gluten-free vegan deliciousness



Ingredients
  • 2 beetroots (just under tennis ball size)
  • 2 large garlic cloves
  • 250g (2 cups) cooked chickpeas
  • 1 handful fresh coriander leaves
  • 1 tablespoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon sea salt
Instructions
  1. Ahead of time: Slice the rough neck/top off the beetroots and discard. Chop the remaining beetroot into cubes (1.5cm/half an inch cubed in size).
  2. Bake in the oven on a baking tray for about 45 minutes on a high heat. When done, take out and leave to cool until you are ready to make the falafels. This can be done ahead of time, or the night before when you are using the oven for something else.
Full read at http://bit.ly/30bqke8

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel