Beetroot falafels

="row">

Ingredients

• 200 g grated beetroot

• 2 chopped garlic cloves

• 1/2 small onion

• 1 teaspoon ground cumin

• A little salt and pepper

• 350 g cooked chickpeas

• 180 g chopped fresh parsley and coriander

• 2 tablespoons olive oil

• 3 tablespoons chickpea flour

• 1 jar of fresh spreadable goat cheese

• 3 tablespoons lemon juice

• Lemon zest

• Salt and pepper

• A coriander leaf for decoration

Preparation

• Preparation time : 15 min.

• Cooking time: 40 min.

• About fifteen small falafel

Recipe

1. Preheat the oven to 180 ° C.
2. Grate and mix the beetroot and pour into a bowl.
3. Mix the chopped garlic, onion, spices and salt.
4. Add the chickpeas and herbs and mix again while keeping a little texture.
5. Add to the beet and mix.
6. Finally add chickpea flour and olive oil.
7. If the mixture is still a little wet, add another tablespoon of chickpea flour to adjust.
8. Shape balls the size of a golf ball.
9. Place on a baking sheet lined with parchment paper and bake for 30 minutes, turning halfway through cooking.
10. Once cooled, arrange in a ramekin with a few leaves of salad.
11. For the lemon cream, whisk all ingredients except coriander until smooth.
12. Season with salt and pepper to taste.
13. Overcome your lukewarm falafels with this cream just before serving.
14. Add a fresh coriander leaf to finish on a nice touch.