These deserve an exclamation mark. I know the exclamation mark is over used in
life and more often than not by me but these falafel are that good. Healthy and with a lovely vibrant colour, the
sweet earthiness of the beetroot works perfectly with the warming spice from
the cumin. I made gluten free flatbreads
to go with these. The falafel kept in
the fridge for a couple of days and we used them in our lunches so they’re pretty
versatile too.
Find the recipe here at BBC
Good Food. I halved the recipe which
made 12 falafel. I didn’t use the egg as
it’s pretty hard to halve an egg but the mixture held together really well
without it. I used gluten free bread for
the breadcrumbs. I baked the falafel in
the oven on a baking sheet lined with parchment. The yoghurt dressing is a great compliment or
natural yoghurt on its own works just fine.
I think hummus would also be a great addition. Serve with salad of your choosing. I used lambs lettuce, baby chard and avocado.
Flatbread recipe here, (also
originally from BBC Good Food).
Most fuchsia falafel ever! These sound like such a perfect idea--and I bet the beet content makes them go extra well with yogurt sauce. :)
ReplyDeleteYes the beet and yoghurt combo is a winner and they look so pretty too. :)
DeleteI think they deserve the exclamation mark! heck, you need more than one exclamation mark! I love how gorgeously deep deep pink they are, and against the green avocado. I don't know I just really really love how this whole dish looks and sounds. good one caz!
ReplyDeleteThanks Shu Han. You can't help but be drawn in by the look of these. I saw them on BBC Good Food and knew I would have to make them. :)
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