Sesame Falafel Bowl with Beet Dressing

Serves 10 falafels | Prep time: 30 mins | Cooking time: 25 mins

INGREDIENTS

Falafel (makes 10 balls)

• 230g / 8.1oz cooked chickpeas
• 2 spring onions, chopped
• 2 cloves garlic
• 1/2 cup parsley, chopped
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 Tbsp rice or corn flour
• 3 Tbsp sesame seeds
• Sea salt

Beet Dressing

• 1 cup natural plant-based yoghurt
• Juice of 1 small beetroot
• 1 clove garlic
• 1 tsp apple cider vinegar
• Sea salt

METHOD

Make the Falafel

1. Pre-heat the oven to 225°C / 435F.
2. In a high-speed blender, combine the chickpeas, spring onions, clove of garlic, parsley, lemon juice, olive oil, cumin and smoked paprika. Blend together and season with salt.
3. Add the rice flour, 1 tablespoon at a time and blend until the mixture is no longer wet. Put everything into a bowl and chill in the refrigerator for 30 minutes.
4. Form the mixture into small balls with your hands and coat in sesame seeds. Place them on a baking tray covered with baking paper and bake in the oven for 20–25 minutes, turning halfway through, until golden brown.

Dressing

1. Prepare the beet dressing by mixing all the ingredients in a bowl until smooth.

To Serve

1. Serve the falafel in your Coconut Bowls with your favourite vegetables, drizzled with the beet dressing.