Baked Beetroot Falafel with Spinach Mint and Pea Dressing

Ingredients

• For the Beetroot Falafel:
• 2 medium beetroots, cooked
• 2 cups cooked chickpeas
• small bunch fresh dill, chopped
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 tablespoon extra-virgin olive oil
• salt and pepper, to taste
• For the Spinach Mint and Pea Dressing:
• 2 cups baby spinach
• 1/2 cup peas
• 1/2 cup raw peanuts
• 1/4 cup water
• 4–5 sprigs fresh mint leaves, chopped

Method

1. Make the beetroot falafel. Place all the ingredients into a food processor and process until smooth. Preheat oven to 180°C and line a baking tray with parchment paper. Using your hands shape tablespoons of the mixture into 20 balls. Arrange on the prepared baking tray and bake for 20 minutes or until the balls are crispy and browned on the outside.
2. Make the spinach mint and pea dressing. Place all the ingredients into a blender and pulse until creamy and smooth. Serve beetroot falafel with spinach mint and pea dressing and enjoy right away.