Vegan Beetroot Falafels

Method

  1. Preheat the oven to 180°C (or 160°C fan forced). Cut Lebanese bread into triangles and spray olive oil over each side and bake for 5 minutes until golden. Remove from oven and set aside until ready to assemble onto a serving platter.
  2. Make tahini dressing by combining tahini, lime juice and a drizzle of olive oil in a small bowl and mix well. Set aside until ready to assemble onto a serving platter.
  3. To make falafels, place beetroot, garlic, chick peas, cumin, parsley, breadcrumbs and salt into a food processor and process until well blended.
  4. Form the mixture into 3cm round disc shapes and set aside for 3-5 minutes. In the meantime, heat vegetable oil in a shallow frypan on medium heat and fry falafels until golden and crispy on the outside. Drain on a paper towel.
  5. Assemble the serving platter by dolloping the hommus on the platter and spreading it in a thin layer over the plate. Next, add a few cos lettuce leaves and top them with the falafels.
  6. Garnish platter with the Lebanese bread triangles, drizzle the tahini dressing over the falafels and sprinkle with dukkha, if using.

*If you don’t have any dukkha, you can use crushed pistachios for the garnish to add a little extra crunch.

Tip: You can store the cooked falafels in an airtight container in the fridge for up to 5 days.