Beetroot Falafel Avocado Wraps
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Note-you will only need about ¼ of the squash, please keep remainder for use in other recipes.
- 1 Packet BFree avocado wraps
- 1 tin chickpea rinsed and drained
- 2 ready cooked beetroots (unsweetened and vinegar free kind)
- ¼ cup chickpea/gram flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- Small handful of coriander leaves roughly chopped
- A small handful parsley leaves roughly chopped
- 1 garlic clove roughly chopped
- 1 tsp sea salt
- Freshly ground black pepper
Options To Serve
- Green chilli
- Raw sliced beetroot
- Sesame seeds
- Pickled red cabbage
Combine all the ingredients in a bowl and using a stick blender pulse until combined, but not completely pureed, chunky bits are good. This can also be done in a regular food processor.
If the mix is a little wet add a touch more chickpea flour to firm it up.
Cover and place in the fridge for at least 30 minute or util ready to cook.
Pre heat the oven to 180°C Fan.
Line a baking tray with parchment.
I like to use two dessert spoons to scoop and shape my falafel, but you can use a small ice cream scope, make mounds or wet your hands and form into rough balls. You should make 12 falafels.
Place on the baking tray and into the preheated oven for 20-30 minutes, until crisp on the outside and cooked through.
Warm the wraps slightly and spread with hummus, top each with 3 falafels, and your choice of salad garnishes. Avocado, green chillies, coriander, raw sliced beetroot, sesame seeds and cucumber great options.
- Amount per serving
- % Daily Value*