Holly Does Shauna(‘s recipe): Beet-iful Falafels

This is the second installment of “Holly Does Shauna(‘s recipe)” – my elementary attempts at Shauna’s professional recipes. When I first saw this recipe from Shauna I immediately fell in love with the vibrant color of the falafels. Who doesn’t want to eat something that is naturally hot pink? Plus, they are g-free and protein packed.

I was intimidated to try to duplicate Shauna’s perfectly round patties but with her encouragement I gave it a try. All in all I was surprised at how easy this recipe was and it was super fun because I felt like I was a kid again playing with play-dough. I still think Shauna’s turned out prettier, my photo is above, hers is below. I love this recipe, the taste is the perfect mix of salty and crispy that feels guilty but is still so good for you! Shauna’s recipe is below with my notes in yellow.

Shauna’s photo:

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Beet Falafel (makes ~20)

  • 1 large beet chopped (~ 1 1/2 cups)
  • 2 cloves of garlic (coarsely chopped)
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1/2 cup brown rice flour
  • 1 can great northern beans
  • 1 1/2 tsp salt
  • Juice of 1 lime

Preheat the oven to 375. Add all the ingredients to food processor and pulse until combined. The dough should stick together without being wet. If the mixture is too sticky add more rice flour, only a tbsp or two at a time, until desired consistency achieved. Grease/oil/spray a cookie sheet and portion out into falafel-sized balls. Bake for 30-40 minutes.

Holly: I used white rice flour instead of brown because that is what I had in my kitchen. It worked just fine. At first my dough was quite wet so I added a lot of extra flour to it. One big mistake I made is not chopping the beet or garlic finely. I figured it was all going into the food processor so I didn’t have to chop it so small, not the case. I wound up with a few whole garlic cloves that I had to pick out of my dough. The food processor is definitely just for mixing it all together. Chop finely first!

Tip: Try making a quick dressing/sauce by mixing a bit of tahini, lemon, olive oil and cashew and a teeny bit of water to go with with falafel!

This recipe celebrates the beets lovely pigmentation and offers a gluten free, high protein dish that is versatile enough to be enjoyed as a snack, in salads or in a wrap. They freeze well, too.

Happy cooking!

Love,

Holly & Shauna