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Beetroot falafel
1st Jan, 1970

Ingredients

  • 150g uncooked chickpeas
  • 150g beetroot peeled and diced
  • 1 zest of lemon
  • 1 tsp paprika
  • 1 tbsp coriander finely chopped
  • ½ red chili deseeds and finely diced
  • 1 garlic clove finely chopped
  • 1 heaped tbsp. gluten free flour
  • ½ tsp bicarbonate soda

Equipment required:

  • Heatproof bowl
  • Clingfilm
  • Blender

I have served these falafel with a broad bean mash and chopped salad. Eaten together these dishes are a sure fire way to keep snotty noses at bay. All three dishes have a high Zinc content. The superhero Zinc is a powerful anti-viral, antioxidant and all-round immune booster.

To make

Soak the chickpeas for a minimum of 8 hours (try not to use tinned, it will make the falafel really wet). Once soaked, drain for a few minutes and pat dry with some kitchen towel. Leave to one side.

Peel and dice the beetroot and place in a heatproof bowl, add in the chick peas, lemon zest, paprika, coriander, chili, garlic and season. Cover the bowl with cling film and cook in the microwave on a high heat for 8 minutes. Place all the ingredients into a blender, add the flour and bicarbonate of soda and blitz for 10 seconds so it is still a chunky consistency.

Make the mixture into small balls and place on a lined baking tray. Cook at 180 degrees for 30 minutes.

Serve straight from the oven.

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