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
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.
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.