These falafels are so easy to make and are yummy. I don’t eat them with tahini sauce like most do with falafels, instead I prefer to pair them with some spicy veganaise, a mix of sriracha and veganaise. Hope you enjoy it!
Total Time 30 minutes
- 2 red beet peeled and quartered
- 1 cup chickpeas
- 1 clove garlic peeled
- 1/4 cup all almond flour
- 2 tbsp chopped parsley
- 1 tsp cumin
Pre-heat the oven to 400 degrees. Cook the beets and chickpeas. Remove from heat once cooked.
Place in food processor and add flour, parsley and cumin. Pulse until the mixture comes together but it doesn't need to be a smooth paste. Season with salt and pepper.
Form 1 oz. balls using a scoop and bake for 30 minutes and serve.