Entertaining. It used to be something I’d avoid doing. Far too much anxiety involved. Planning the perfect spread to try and please everyone I’d constantly be worrying: what if my guests didn’t like the food? What if I was bad company? What if.. ? Fortunately I’ve mellowed a little recently and entertaining nowadays is a different matter.
I get excited about having people over and love the planning and preparations that go into cooking up a big feast. All the same, sometimes it’s nice to have friends round more spontaneously and not spend weeks poring over recipes for an elaborate menu, simply embracing the company as what’s important (alongside a few light bites…).
I’m moving into my own place mid September, a cosy little flat, and am very much looking forward to playing hostess!
Today’s recipe is the ideal party appetizer and takes hardly any time to put together so you can whip it up quickly if you decide last minute to have friends over.
Falafel is familiar to almost everyone so it’s not intimidating “vegan” food, and the shocking pink of these ones are sure to impress. I baked them too which is obviously a much healthier choice than frying, without any compromise in taste in my opinion.
During the half an hour that they’re doing their thing in the oven you can mix up a little tahini dipping sauce for a little extra yum with time to spare to spruce up your place too!
- 1 C Shredded beetroot
- 2 Cloves garlic, minced
- 1/2 Small onion
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Salt
- Black pepper
- 1 1/2 C Cooked chickpeas/1 can
- 3/4 C Roughly chopped fresh parsley and coriander (I used equal quantities of each)
- 2 tsp Olive oil
- 3 Tbsp Chickpea flour
- 4 Tbsp Tahini
- 3 Tbsp Lemon juice
- 1 Tbsp Apple cider vinegar
- 1/4 tsp Salt
- 1 Tbsp Agave nectar
- 1-2 Tbsp Water
- Preheat oven to 180C/350F
- I used the grater attachment on my food processor for the beetroot to speed things along even further but you can grate by hand if you don’t have such a thing. Remove beetroot from the food processor into a bowl.
- Pulse minced garlic, onion, spices and salt in the food processor until coarsely chopped. Add in chickpeas and herbs and pulse again, being careful not to process too much, as you want a little texture. Add shredded beetroot and pulse just once or twice to combine. Finally stir in the olive oil and chickpea flour. If your mixture is still a little wet then add another tablespoon of chickpea flour.
- Shape into golf-ball size balls, lay on a lined baking tray and flatten slightly. Bake for 30 minutes, flipping half-way, or until lightly brown and crispy. Serve warm or at room temperature with tahini dipping sauce.
- Whisk all ingredients, up to and excluding water, until you have a smooth, thick paste, then gradually add water until it reaches your desired consistency- I like it a little thicker for a dip, a little thinner for a salad dressing. Season with lots of black pepper and chopped fresh parsley.
- I’d suggest making a double batch as these things are addictive, and if you’ve got leftovers they’re great for lunch over a big salad, drizzled with extra sauce.
Hope you try these Baked Beetroot Falafel for your next get-together!