Falafel? Again you cry? Yes, why the heck not?
These little cuties are bright red/ pink, flavoursome and extremely good for you. Beetroot contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, anti- oxidants and soluble fibre. As with all my falafel recipes, these are baked so theres no evil fats going down. Just pure good, lentilly nutrition.
The sweetness of the beetroot is amplified by the addition of Nigella seeds and Cumin. The seasoned Polenta coat that lightly holds these soft sweet ovals adds another dimension to the texture. The first bite is crisp, the second is soft, fragrant and heady.
Although the finished colour is groovy shades of scarlet, the bulk of the ingredients are yellow. Therefore this dish is good for healing the Solar Plexus Chakra. Good if you need a confidence boost, a little bit more self- esteem or need help feeling in control of your lives. Eat these Falafel- take charge of what is yours. After all, you are the lead role and director of the fantastic film that is your life. Go make it yours!
(Makes 12 Falafel, Vegan, Gluten- free)
- 1 cup of Yellow Split Peas
- 2 cups of Water
- 1 Raw Beetroot, peeled and grated
- 1 teaspoon of Nigella Seeds
- 1 teaspoon of Cumin Seeds
- juice of 1/2 Lemon
- 1/4 bunch fresh Coriander
- 1/2 teaspoon of Sea Salt
- 1/4 cup Polenta
- scant pinch of salt and pepper
- Rinse the split peas and add to a medium pan with the water
- Bring to the boil, reduce to a simmer and cook for 20 minutes
- Drain and rinse in fresh, cold water, allow to dry
- Add all the remaining ingredients (except the polenta and salt & pepper) to a blender and pulse until a thick hummus- looking paste is formed and everything is a brilliant colour
- Transfer to a bowl and refrigerate for at least 1 hour
- Pour the polenta onto a clean chopping board and mix in the salt and pepper
- Heat your oven to 180c, sprinkle a wee bit of polenta onto a flat baking tray
- Use 2 soup spoons worth of mix for each falafel, for into a ball with your hands then carefully roll in the polenta to coat, repeat until all falafel are created
- Transfer to the baking tray and cook for 20 minutes