Beetroot Falafel

These are the perfect thing to make in bulk,  freeze on a tray and bung in the oven on the nights when you just can't be bothered to cook.

Makes 25

1 red onion, trimmed and peeled
2 cloves garlic, trimmed and peeled
250g butter beans or chickpeas (drained weight)
175g raw beetroot, trimmed and peeled (if not organic)
Bunch fresh coriander, including the stalks
Zest 1 lemon
4tbsp tahini
1tbsp olive oil
1tsp caraway seeds
Generous pinch sea salt and black pepper
Black onion seeds


- Preheat oven to 180C

- Roughly chop the onion and garlic and sauté for 3-5 minutes or until soft

- Add all ingredients to a food processor and blitz until well combined – the mixture should be a similar size to cooked rice.

- Form each falafel either using two spoons to create quenelles or roll into golf sized balls in-between your palms.

- Arrange on a lined baking tray, sprinkle with the black onion seeds and drizzle with a little more olive oil.  Bake in the oven for approximately 30 minutes, or until they’re crisp on the outside and hold their shape.