Black Bean and Beetroot Falafel

Well, this recipe came after trying a variation of a falafel recipe, I didn't have any chickpeas so I decided to substitute them for black beans and see how it works. The result was a delicious, moist falafel, so flavorful! I had to grab a paper and write everything I used so I could make them again. This recipe is full of goodness and is a good way to eat your protein without having to eat meat, which I've been trying to cut a little.

The black beans and beetroot combo, you wouldn't believe how good it is, and the color, the color is so beautiful! I usually make them like this, but you could definitely make them burger size and have an absolutely delicious veggie burger with it. So without further do, here is the recipe, hope you enjoy them and much as I do. 

You will need: Makes 15

2 cans of black beans drained

1 large beetroot grated

1 handful of cilantro

1 small onion

2 gloves of garlic

3/4 cup oat flour

1 tsp cumin

Salt and pepper to taste

1. In a food processor add the black beans, cilantro, onion, garlic, cumin salt and pepper and pulse until you have a paste.
2. Transfer to a bowl and add the beetroot and flour, with a wooden spoon or spatula mix until everything is well combined. This mixture will be a little wet, sticky in your hands, but you should be able to mold it with 2 spoons.
3. In a sauté pan heat a couple of tablespoons of olive oil. The method I use so I don’t have to use my hands is, I grab a tablespoon of mixture and with another tablespoon a try to give it a little shape, then I place it in the pan.  When the bottom has become crispy and in a lovely brown color turn them over and cook the other side the same way. About 3 minutes each side over medium-low heat.
4. When done transfer to a serving plate and sprinkle some cilantro on top. For extra deliciousness I love to add a little lemon juice on top as well, the acidity complement all the flavors.