Beet & Chickpes Falafel Cakes
Prep Time
15 minutes
Cooking Time
30 minutes
Yields
6 servings
Ingredients
Preheat oven 375'F. Line a baking sheet with parchment paper, lightly brush with olive oil and set aside.
In a large bowl, Take 1/2 the chickpeas and mash them well with a potato masher. Then, toss the other half in and mix well, mashing until chunky.
In a large saute' pan on medium high heat add olive oil. Add onions saute for about 5 minutes until soft and tender. Add garlic and saute' for a minute, then add beets. Cook beet mixture for 6 to 8 minutes making sure everything is combined. Remove from heat. Stir in chickpeas and dill. At this time check for seasoning salt and pepper.
I like to use an ice-cream scooper (medium size). Scoop beet mixture onto prepared baking sheet. Gently with the palm of your hand, press down to make a little cake. Brush with olive oil top and sides. Bake for 15 minutes then rotating for another 15 minutes. Remove from oven let cool for 10 minutes remove from sheet and serve.
Directions
2 medium red beets (grated on large hole of box grater about 4 cups)
3 cups cooked chickpeas, or 2 15oz canned chickpeas drained
2 tablespoons Extra Virgin Olive Oil, plus additional for brushing
1 medium red onion, finely chopped
2 cloves garlic, minced
2 teaspoons sea salt and fresh pepper, plus more to taste
2 tablespoon good balsamic vinegar
3/4 cup fresh chopped dill
Notes
This recipe is easy, quick and not to mention gorgeous. The color of these little cakes is so vibrant.... This is what I mean when I say to eat the rainbow! Our body loves when we feed it a rainbow of colors. From that bright mango to the green color of peas. Our body reacts to what we feed it. There's no doubt your body will be happy when you feed it Beet & Chickpea Falafel Cake.