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

Instructions

1. Preheat oven to 400F.
2. After making beet juice in the juicer, set aside the beet pulp.
3. In a medium skillet, sauté the onion and garlic until translucent and fragrant, about 4 minutes.
4. Add to a food processor or blender and wait for it to cool slightly.
5. 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.
6. 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.
7. Bake at 400 for 30 minutes, flipping halfway. Serve with tahini sauce, tzitziki, or a hummus and enjoy!