Recipe of the Month: Red Beet Oven Falafel

Rezept des Monats: Rote Bete Ofenfalafel
Beetroot is rich in folate (vitamin B9), which promotes cell growth and function. So a real vitamin booster for spring - what do you think?
 

 

Recipe March

1 small can of chickpeas (drained approx. 260g)
2-4 tbsp chickpea flour
1 small onion
1 clove of garlic (optional)
1 medium beetroot (cooked)
Salt, pepper
1 tsp cumin
1 tsp paprika powder
1 stalk of parsley, leaves picked

 
 
Drain the chickpeas and briefly puree with the other ingredients in a blender. Possibly add a little more flour. That depends on the size of the beetroot. Let sit for 1 hour. 
Scoop out with a spoon or ice cream scoop and form small patties. Press slightly flat on an oiled baking sheet and, if you like, sprinkle with sesame and black cumin seeds. 
Bake at 180 degrees for 15 minutes, then carefully turn. Bake for another 10 minutes (reduce temperature slightly).
Serve with salad and fresh yogurt.
 

  

 

About the author:

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food

 Bettina

 

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