• Cedella Marley

BAKED BEETROOT FALAFELS


INGREDIENTS 2 medium beets, cooked until soft 1 cup cooked chickpeas 1 large garlic clove, finely grated 1 tsp sea salt

1 tsp smoked paprika 1½ tsp cumin 1/4 cup chopped parsley 1 tsp ground coriander ½ tsp dried thyme ¼ tsp cayenne pepper 4 tbsp / ¼ cup flour TAHINI SAUCE

2 tbsp tahini ½ lemon, juice only 1 tsp maple syrup ½ garlic clove, grated finely salt and pepper to taste

Line a baking tray with a piece of baking paper.

Combine all the falafel ingredients, except the flour and parsley in a food processor. Once all is blended, stir in the flour and parsley. Let the mixture chill in the fridge about 20 minutes.

Spoon the mixture, about 1 Tablespoon each, onto the baking sheet.

Bake at 350 for 15 minutes on one side, then using a spatula, flip onto the other side and bake for another 15 minutes. They are done when the exterior is firm and crispy but the inside is still moist.

TAHINI SAUCE

In a bowl, mix tahini with lemon juice and a splash of water.

Add maple syrup, garlic and a bit more water to achieve a pourable consistency. Season with salt and pepper.