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.