BAKED BEETROOT FALAFELS
No meat but there is lots of flavour in this spin on a Mediterranean classic.
PREP TIME: 20 MINS
COOK TIME: 30 MINS
SERVES 4 (AS A LIGHT MEAL)
400g can no-added-salt
chickpeas, undrained
1/2 red onion, finely chopped 3 cloves garlic, crushed 75g pre-cooked beetroots
(see Cook’s Tip) 2 tsp ground cumin 1/2 tsp baking powder Juice of 1 lemon 4 Tbsp plain flour 1 small bunch flat-leaf parsley, stalks finely chopped, leaves picked Freshly ground black pepper 1 Tbsp sesame seeds
3 Tbsp low-fat Greek-style
natural yoghurt
2 (65g each) wholemeal pita pockets, warmed, halved, split, to serve
1 large tomato, sliced, to serve 1 large Lebanese cucumber,
sliced, to serve
1 Preheat oven to 180°C (fanforced). Line a baking tray with baking paper. Put chickpeas, onion, 2 cloves garlic, beetroots, cumin, baking powder, 2 tsp lemon juice and the flour in a small food processor. Add in parsley stalks and season with pepper. Use pulse button to process mixture until it becomes a rough paste.
2 Sprinkle sesame seeds onto a plate. Divide chickpea mixture into 8 slightly flattened balls. Gently press each one into sesame seeds on both sides to lightly coat. Arrange on lined tray. Spray falafels with cooking spray and bake for 30 minutes or until they are crisp.
3 Meanwhile, combine yoghurt, 1 clove garlic, juice of 1/2 lemon and freshly ground black pepper in a bowl. Mix well and then set aside.
4 Stuff falafels into warmed pitas with slices of tomato, cucumber, parsley leaves and a drizzle of garlic yoghurt. Serve half a pocket per person.