Baked Beetroot Falafel

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JustIngredients Cumin Ground

An easy and satisfying veggie lunch with a Middle Eastern twist!


200g Beetroot peel and chopped
1/2 Onion peeled and chopped
4 Garlic cloves peeled and chopped
20g Parsley
30g Walnuts
80g Breadcrumbs
1/2 Lemon
2 teaspoon Ground cumin
Salt to taste
Pepper to taste
Olive oil


Preheat the oven to 200C and line a baking tray with baking paper.

Add the beetroot, onion and garlic to a food processor a long with the chickpeas, parsley, walnuts, breadcrumbs, lemon zest, cumin and a pinch of salt and pepper. Drizzle in two teaspoons of olive oil and pulse until the mixture has broken down.

Take a small handful of the mixture and compress into a ball roughly the size of a golf ball, transfer to the prepared baking tray and repeat with the remaining mixture.

Place in the oven and bake for 25 minutes.

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