With the help of supplies from Indigo Herbs, I’m delighted to share with you my recipe for vegan beetroot falafel, in aid of Veganuary. To all those taking part – congratulations, you are doing amazing things! I hope you continue being vegan beyond January and save many more animals.
Beetroot is a wonderful super-food, packed full of antioxidants, calcium iron and vitamin C. It’s also a great source of protein, and can be added to almost anything – especially if you want a really powerful blast of colour to your recipe!
I decided to make some yummy falafel, as I absolutely adore beetroot falafel, but all too often there are so many additives in the ones you buy from the supermarket, and I’d rather know exactly what I’m eating. Indigo Herbs powders are 100% pure and natural, with no extras and no bulking agents, so they are absolutely perfect.
You can fry or oven bake these, but make sure to turn them often if frying, as the natural sugars in beetroot can burn very easily – the picture above is my well seasoned pan – no burning involved!
The picture shows pretty much everything you’ll need (except the water). I’ve made mine using chickpea flour, as it makes for a quick and simple meal which you can knock together in 10 minutes. You can use tinned or fresh chickpeas, but this requires soaking and mashing!
120g Organic Chickpea Flour
1/4 teaspoon Baking Powder
1.5 teaspoon Parsley
1 teaspoon Garlic Granules (dried)
1/2 teaspoon Cumin
Pinch Himalayan Pink Salt
3 tablespoons Lemon Juice.
Olive Oil to Fry.
1/3 cup Warm Water
- Mix together the flour, beetroot powder, herbs, spices and salt.
- Add the lemon juice.
- Slowly add the water, a little at a time, and stir until you can form balls/shapes out of the mixture. It will be quite sticky.
- Let the mixture sit for around 5 minutes.
- Roll into balls, then press slightly to make flatter shapes – I found this makes it easier to get them cooked right through.
- Fry on a low heat in olive oil – keep turning and keep on a low heat, to avoid burning. They’ll only take a few minutes on each side, so be careful not to over-cook.
- For oven baking, pre-heat oven to 180C, and cook for approximately 15 minutes, or until ready. Lightly oil before putting into oven.
I really hope you enjoy this recipe and have fun using the fantastic products from Indigo Herbs. Their whole range is fairly traded and fully respectful of the environment.
You can view loads more information about the beetroot powder here, and you can view more of the Indigo Herbs range too.
If you’re not vegan and you want to give it a try, why not check out Veganuary – there’s lots of information, recipes and loads more – oh and lots of lovely, supportive people just waiting to help you!
Thanks so much for reading, I’d be delighted to know how your falafel turn out!
This product was provided free of charge from Indigo Herbs for review purposes. All opinions are my own.