Ingredients

• For the Falafel
• 2 medium Raw Beets, diced in ¾” cubes
• 2 garlic cloves
• 2 cup chickpeas, cooked, strained and rinsed
• 1/2 bunch fresh parsley or cilantro
• 1 Tbsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Salt and Pepper
• 2 tablespoon olive oil, for brushing
• For the Sauce
• 1 garlic cloves
• ½ cup Tahini
• 1/4 cup coconut milk or water
• 2 Tbsp Apple Cider Vinegar
• ½ tsp Salt
• 1 teaspoon fresh ginger, grated

Cooking Instructions

Preheat oven to 400°F

For the Falafel:

Place the beets on a sheet pan and bake until tender, 25-40 minutes. Remove from oven and let cool for 10-15 minutes. Peel skin off of the cooled beets and cut into 3/4" cubes.

Add all the ingredients into a food processor and blend until everything has broken down in pieces small enough so that you can form into small 2” balls.

Press the balls down into mini patty shapes and brush with a little olive oil.

Preheat a grill pan or sauté pan on medium high heat.

In batches, grill the patties in the grill pan or sauté pan with a little oil. Cook for about 4-5 minutes on each side, flipping often so that they don't get too dark.

For the Sauce:

Blend all ingredients together until smooth.

Serving Instructions

You can also serve it in a bun with avocados.