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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!