Falafel is a relatively new food to me. I had my first falafel experience in New York City at a little vegetarian nook in New York City called Chickpea. It was love at first bite! In case you’re new to the falafel world, they’r essentially little baked or fried chickpea patties. This food has Israeli origins and is typically served in pita with a creamy tahini sauce and fresh veggies.
I’ve seen a few recipes for falafel and it seemed relatively straight forward, so I decided to give it a try… Of course I had to put a few spins on the traditional recipe! My desire to incorporate some powerful, nutritious foods led to a pink falafel packed with protein and omegas! Yum!
If you try this recipe, or any for the matter, let me know what you think! I thought these little guys were devious and enjoyed them on my salads for the week as well 🙂
P.S. don’t forget to eat the beet greens! They’re lovely sautéed and very nutritious as well!
– Ingredients –
1/2 beet (baked)
1 3/4 cup chickpeas (soaked & boiled) or 1 can
1/4 cup hemp hearts
1/2 small onion
2 cloves garlic
juice of one small lemon
1/4 cup mint leaves
1/4 teaspoon sea salt
1 tsp paprika
1 tsp cumin
1/2 tsp thyme
– Recipe –
- Preheat oven to 350 degrees Fahrenheit.
- Combine all ingredients in a high sped blender or food processor and blend thoroughly.
- Use a cookie scoop, or tablespoon, so scoop uniform balls onto a lined baking sheet. Gently press down on each scoop to create a patty.
- Bake the falafel for approximately 30 minutes, or until they are just slightly crisp. Rotate halfway through for even cooking.
- Enjoy with yogurt sauce (coconut yogurt + lemon rind)