Beetroot Falafel

Prep Time:

15 minutes

Cooking Time:

30 minutes

Ingredients

Falafel:

  • 2 raw beetroot
  • 1 apple
  • 400g chickpeas (pre cooked)
  • 1 garlic clove
  • 1 tsp cumin seeds
  • 1 tsp veg stock
  • 1 tbsp olive oil
  • 1 handful of parsley

Tahini Dressing:

  • 2 tbsp tahini
  • juice of half a lemon
  • 1 small clove of crushed garlic
  • 1 tbsp extra virgin olive oil
  • 1tsp maple syrup/honey
  • salt and pepper, to taste
  • 30ml – 50ml warm water.

To Serve:

  • 2 carrots grated
  • 1 handful of salad leaves
  • 2 wholemeal/ gluten free pitta breads.
Beetroot Falafel

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Benefits

This recipe is high in liver supporting components. The colourful pigments in beets serve as potent antioxidants and may help support liver drainage. Garlic is rich in a variety of powerful sulfur containing compounds which support liver health. Tahini is a rich source of calcium and iron, beneficial for bone health and energy.

Method

  • Set oven to 200 C/ 180 fan/ Gas 6

  • Grate the beets and apple and place in food processor with the rest of the ingredients until a dough is formed.

  • Form dough into dessert-spoon sized balls, place on a lined baking tray in middle shelf of oven for 25 – 30 mins.

  • Prepare the dressing by adding all the ingredients except water into a clean jam jar with lid, and shake to combine, then add water slowly and stop once it reaches consistency of single cream.

  • Serve the falafel warm in toasted pitta, on a bed of salad leaves and grated carrot, drizzle with dressing and enjoy.