Beet & Carrot Juice Pulp Falafel
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings4
Ingredients
Juice Pulp
- 2 medium-sized beets
- 4 carrot
- ½ bunch flat-leaf parsley
Falafel
- 2 tsp. extra virgin olive oil
- 1 yellow onion diced
- 3 cloves garlic chopped
- 1 tsp. cumin powder
- 1 tsp. dried basil
- 1 tsp. dried dill
- ½ tsp. coriander powder
- 1 can cannellini beans Can sub white kidney beans, flageolet, or navy beans
- ½ cup almond flour
- 1 pinch unrefined salt (real, pink, or Celtic salt) optional
Instructions
- Preheat the oven to 400F/ 200C.
- Juice the beets, carrot, and parsley. Drink the juice, and put the pulp in a food processor or blender. Set aside.
- Meanwhile, heat a medium sized skillet over medium heat, add the oil. Saute the onions for 4-5 minutes stirring occasionally, then add the garlic for 1 additional minute. Remove from the heat.
- Add the onion/garlic mixture to the food processor or blender along with the spices (cumin, basil, dill, coriander, salt if using) white beans, and almond flour. Blend until a uniform paste is formed.
- Scoop out a heaping tablespoon of the paste and form into a patty, about 2 inches wide. Lay out on a parchment lined baking sheet, and repeat until the entire mixture is used.
- Bake for 15 minutes, flip, then bake an additional 15 minutes. Serve with hummus or tahini sauce.
Recipe Notes
Makes 15 falafel.
Did you make this recipe?
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.