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Nutty Baked Beet Falafel with Lemon Yogurt Sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings 14 falafel
Author Lora Wiley-Lennartz
Ingredients for the falafel:
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1
15.5 oz can
chickpeas
-
1
cup
chopped fresh beet
-
2
garlic cloves
peeled and chopped into small pieces
-
1
shallot
peeled and chopped into small pieces
-
1/4
cup
chopped nuts
cashews, pistachios, walnuts
-
2
tablespoons
chopped fresh parsley
-
1/4
cup
all-purpose flour*
-
Salt and freshly ground pepper to taste
Ingredients for the lemon yogurt dip:
-
1
cup
plain yogurt
-
zest of 1 lemon
-
1
tablespoon
freshly squeezed lemon juice
-
1
tbsp
olive oil
plus some for drizzling
-
Salt and freshly ground pepper to taste
-
1
pinch
sugar
Make the falafel:
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Preheat the oven to 350 degrees Line a baking sheet with parchment paper.
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Drain the chickpeas and rinse. Pat dry.
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Place the chickpeas, beet, garlic, shallot, parsley, nuts and flour in a food processor or blender. Pulse until fully combines.
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Season with salt and freshly ground black pepper to taste.
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Use a teaspoon or scoop or falafel scoop for balls out of the mixture.
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Transfer the falafel to the prepared baking sheet and bake for 25 minutes.
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Remove from oven, transfer to a serving plate and serve with the lemon yogurt dip.
Make the Lemon Yogurt Dip:
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In a small bowl, whisk together the yogurt, zest, lemon juice, and olive oil.
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Season with salt, pepper, and sugar to taste. Drizzle a small amount of olive oil over the top and serve with the falafel.
*If the mixture is too sticky to work with, add more flour, one tablespoon at a time.