Beet & Carrot Falafel (Vegan / GF)

Name: Beet & Carrot Falafel (Vegan + Gluten-Free)
Ingredients: 2 cups beet pulp (equivalent of 2 medium sized beets); 2 cups carrot pulp (equivalent of 4 small carrots); 1/2 bunch of parsley; 2 tbsp olive oil; 1 onion (diced); 3 cloves of garlic (minced); 1 tsp cumin; 1 tsp dried basil; 1 tsp fresh dill (chopped); Pinch of cinnamon; Pinch of red pepper flakes; Pinch of cayenne; 1 can white beans (drained); 1/2 cup almond flour; Celtic salt and pepper to taste

March 15, 2021April 22, 2021

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Beet & Carrot Falafel (Vegan + Gluten-Free)

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Ingredients

2 cups beet pulp (equivalent of 2 medium sized beets)
2 cups carrot pulp (equivalent of 4 small carrots)
1/2 bunch of parsley
2 tbsp olive oil
1 onion diced
3 cloves of garlic minced
1 tsp cumin
1 tsp dried basil
1 tsp fresh dill chopped
Pinch of cinnamon
Pinch of red pepper flakes
Pinch of cayenne
1 can white beans drained
1/2 cup almond flour
Celtic salt and pepper to taste

Instructions

Preheat oven to 400F.
After making beet juice in the juicer, set aside the beet pulp.
In a medium skillet, sauté the onion and garlic until translucent and fragrant, about 4 minutes.
Add to a food processor or blender and wait for it to cool slightly.
Add beet pulp, carrot shreds, parsley, seasonings, beans and flour and pulse. I added in olive oil as needed to get the processor to really move and combine everything. Blend until a paste in formed.
Scoop out a small amount and form into a patty, placing on a parchment lined baking sheet and repeat until all of the mixture is used.
Bake at 400 for 30 minutes, flipping halfway. Serve with tahini sauce, tzitziki, or a hummus and enjoy!