Gluten-Free Heaven Australia - October 2017

Beetroot falafels

By Olivia Cooney in association with Love Beetroot (www.lovebeetroot.co.uk) GF SF DF V

Serves 4 | Prep 20 mins | Cook 20-25 mins | Calories 175 (per serving)

250g (9oz) pre-cooked

sweet chilli beetroot

1 tbsp olive oil, plus

extra for brushing

1 onion, peeled, chopped

2 garlic cloves,

peeled, chopped

2 tsp ground cumin

1 tsp paprika

400g (14oz) tinned

chickpeas, drained

6 tbsp buckwheat flour

a handful of fresh

coriander

a handful of

fresh parsley

a large pinch of salt

and freshly ground

black pepper

1 large free-range egg

mixed leaf salad,

to serve

FOR THE GARLIC

TAHINI DRESSING

1 garlic clove, peeled,

finely chopped

100ml (3½fl oz) tahini

70ml (2½fl oz) water

juice of 1 lemon

salt and freshly

ground black pepper

1 Preheat the oven to 200°C.

2 Grate the beetroot into a sieve over a bowl or the

sink, and squeeze out any excess liquid.

3 Heat the oil in a frying pan and soften the onion and

garlic for 5 minutes. Stir in the cumin and paprika, and

cook for another minute.

4 Using a food processor, whizz the beetroot, onion mix,

chickpeas, flour, herbs, spices and egg into a smooth

paste. Roll into 20 even-sized balls and place on a non-

stick baking sheet. Brush lightly with oil and bake for

20-25 minutes until crisp. Mix the dressing ingredients

together until smooth. Serve the falafels with the salad

and tahini dressing. They’re also great in a wrap.

Total fat Saturated Salt Sugar Protein

7. 8g 1.2g 0.1g 4.7g 7. 3g