In last week’s blogpost on how to stick to a vegetarian diet abroad, I showed you a picture of the vegetable basket that I ordered from my local food coop, La Reverde. It’s always fun because you never know exactly what is going to be in the box, as it all depends on what is harvested that week.
A delivery of mixed veg from La Reverde
I wanted to make a recipe using most of the basket ingredients, and what turned out was absolutely delicious, colourful and different. I served them at a potluck last weekend, and it was the first plate to empty!
The Ultimate Beetroot Falafel
These falafels are sure to impress with their bright colour. The tamari adds an umami flavour when paired with the traditional middle eastern spices, which brings this dish to the next level!
Drain your chickpeas and rinse them well to avoid any gassy catastrophes. Discard the leaves of the beetroot and scrub well to remove dirt, then grate them.
Add all of the ingredients except for the oil, flour, fresh herbs and sesame, cumin and pumpkin seeds into a food processor and pulse until combined. You want your falafel to have texture, not have it turn into hummus. Combine the fresh herbs, pumpkin seeds and mix in flour until you have an easily moldable mixture.
Heat olive oil in a pan on medium heat. While the oil heats up, roll your falafels into small golf-sized balls and dip into a small bowl of sesame seeds. Flatten the balls in the pan, cooking for 3-5 minutes on each side.
Serve alone with salad and dipping sauces, or in a pita wrap with fresh vegetables.
Try these falafels with sriracha, my vegan sweet tahini sauce or fresh yogurt dip (for non-vegans).
What would you have made with these vegetables? Let me know in the comments!