Whip up homemade falafel with roasted beetroot for a punch of colour and flavour. 

Recipe and photo: Extract from Healthy Kelsi: Simple, vibrant plant-based food

Making homemade falafels is way easier than you think. I make them at least once a week for lunch with a simple side salad and dressing. I wanted to create a unique flavour, and the beetroot creates the perfect texture, colour and taste.

Serves: 4
Time: 35 minutes

INGREDIENTS

2 medium-sized beetroot, quartered
1 small onion
2 cloves garlic
1 large handful of fresh parsley
1 large handful of fresh coriander
400g can chickpeas, drained
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
¼ cup chickpea flour
1 tsp baking soda

METHOD

Preheat oven to 180°C and line a baking tray with baking paper. Place beetroot on baking tray and cook for around 20 minutes until soft.

Pulse onion, garlic, parsley and coriander in a food processor until finely chopped but still a bit chunky. Tip mixture into a bowl and rinse out food processor. Place chickpeas and cooked beetroot in food processor and pulse until a chunky paste is formed. Add beetroot mixture to chopped herbs. Add remaining ingredients and mix until combined.

Use a large tablespoon to shape mixture into balls and place on baking tray. Bake in oven for around 25 minutes.

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Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99, Release Date 13 September, to purchase check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.