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Homemade healthy falafel & hummus

25 May, 2018

New vegetable: Golden Beetroot, high in fibre, folic acid, vitamins and minerals, great for brightening up salads for making falafels!


For the falafels: 

5 small golden beetroots, peeled and chopped into chunks.

1 jar of chickpeas, drained.

2 tablespoons of sprouted green gram flour.

1 garlic clove.

Pinch of salt.


For the hummus: 

1 jar or can of cannellini beans, drained.

1/4 cup of extra virgin olive oil.

2 tablespoons of lemon juice.

1 clove of garlic.

Pinch of salt.



For the falafels: 

Bake the golden beetroot chunks in a little coconut oil for 30 minutes (or until soft), allow to cool.

Once cool add all the ingredients to a food processor and blend until combined and like a soft dough.

Line a baking tray with baking paper, and pre-heat the over to 200 degrees.

Spoon out falafels into small balls (size of golf balls) and lay out onto the baking tray, press down gently to flatten a little.

Bake in the oven for 30 minutes, until lightly browned.

For the hummus: 

Add all ingredients to a food processor and blend until smooth.

Serve with your favourite salad leaves, I’ve used chopped and sautéed black Tuscan kale.

All ingredients available online from Greenheart Organic Farms UAE. 

Recipe inspo from @DeliciouslyElla


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