Baked Falafels

Try these oil free baked falafel with beet root and sweet potato hummus.

“Try it and don’t forget to tag and follow on Instagram @guywhocooksgreen”

Ingredients (3 portions):

1. 800 gm of boiled chick peas

2. 1/2 cup coriander

3. 1/2 cup mint

4. 1/2 cup parsley

5. 1 teaspoon cumin powder

6. 8 tablespoons lime juice

7. 6 tablespoons tahini

8. 4 garlic cloves

9. 200 gm beet root

10. 200 gm sweet potato

11. 6 teaspoon olive oil

12. 4 teaspoon paprika powder

13. 1 small green chilly (optional)

14. 2 teaspoons baking powder

15. 1/2 cup bread crumbs (optional)

Method:

• Toss in 400 gms of boiled chick peas together with parsley, coriander, mint, 2 garlic cloves, green chili, 4 tablespoon lime juice and cumin in a food processor. Blend it until everything is well processed. Don’t overdo it, we don’t want to create hummus here. Refrigerate this mix for atleast 2 hours.

• In the meanwhile, bake sweet potato and beet root for around 50-60 mins in a preheated oven at 200 degree Celsius. It should be soft enough to get a purée like consistency.

• Add sweet potato purée, 200 gm chick peas, 1 garlic cloves, 2 tablespoons lime juice, 3 tablespoons of tahini and 1 tablespoon of olive oil and blend it until very smooth consistency. Top it with 1 more teaspoon of olive oil and 2 teaspoons paprika powder before serving.

• Now repeat the step 3, just replace sweet potato purée with the beet root purée and you will have beet root hummus.

• Take the refrigerated falafel mix out, add baking powder. Mix it well by using a spoon and let it rest for another 15 mins.

• Now, shape the falafel to small balls or flat patties and roll it in bread crumbs to make it extra crunchy in the outside and bake them in the preheated oven at 200 degree Celsius for around 20 mins until the outside turns brown.

• Serve the falafel hot with sweet potato and beet root hummus with some salad of your choice