Baked beetroot and lentil falafels (VG, GF)

Hello again!

I am finally posting the recipe for these delicious falafels which also happens to be one of my most-sought recipes. This recipe utilises the humble beetroot and beluga lentils which when blended together with other flavours and baked, becomes a nourishing and protein-packed snack or part of a meal. I enjoy these cold in summer with a salad in summer or warmed up in the oven during the cooler days. These falafels are perfect for meal prep as they freeze exceptionally well and defrost well too!

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✾ Red beetroots are loaded with an abundance of antioxidants thanks to their bright, red natural colour. They are high in manganese, magnesium, folate and iron.

✾Lentils are not only high in plant-based protein and  fibre but also rich in folate, vitamin B and iron. Legumes when combined with a grain is a source of complementary protein which is beneficial in a plant based diet.

I always recommend rinsing and soaking the lentils (as I do with all legumes and grains) as it not only decreases cooking time but it is also better for your digestion. This is due to the presence of phytic acid on the exterior of the legumes/grains which acts as an anti-nutrient in the digestive system. Phytic acid is a form of phosphorus and binds essential minerals including zinc, iron and calcium and inhibiting them from being absorbed into the body. Soaking legumes also assists in better digestion especially for those who suffer from bloating and gas consuming them.

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RECIPE:

1 cup organic dried beluga lentils (or sub with normal green lentils) rinsed and soaked overnight

3 medium organic beets, chopped *

1/2 red onion

1 clove garlic

1 stalk of celery

1 tsp cumin seeds

Pinch of salt

1/4 cup tahini, hulled

Sesame seeds/ hemp seeds to coat

  1. Put all the ingredients in a blender and blitz until decide consistency. I prefer the lentils a little chunky however ensure the ingredients are mixed together well.
  2. Roll the mixture into 1/3 cup balls. Make sure you squeeze out any excess moisture if any.
  3. Roll the falafels into the seeds and bake on a lined tray for 45mins at 190C*. Turn the falafels halfway to ensure proper cooking.

*Temp and timing depends on your oven.

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NOTES

✾ Keep the skin of the beets on for extra nutrients and fibre! This depends on the state of the beetroot skin personally.

✾I soak the lentils in filtered water and one TBSP apple cider vinegar. You could use lemon juice instead if desired.

✾ I often alternate between sesame seeds, hemp seeds, shredded coconut and chopped pepitas to coat the falafels before baking.

✾ Beetroot can be substituted with pumpkin and the beluga lentils can be substituted with red lentils if desired. Swapping the spices to a “curry” palate is ideal.

✾Let the falafels cool after baking and freeze in an airtight container. Defrost in the fridge the night before for the next day or approx. four hours at room temp.

I hope you enjoy this recipe!

Love and light to you all,

Di ♡

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