There is never a shortage of heart-shaped sweets and desserts out there, however don’t our savory meals deserve to be cute and romantic too? 😉 I wanted to create a savory heart-shaped treat that is perfect for any special occasion. These heart-beet falafels are just as delicious and nutritious as they’re pretty!
They have a crunchy crust while still moist inside. Compared to traditional falafels these have an additional subtle sweetness from the beets as well as a vibrant pink color. I also air fried them instead of deep frying for less oil.
INGREDIENTS:
1 large beetroot
1/2 red onion, about 1 cup chopped
1 15 oz can chickpea, drained and rinsed
1/2 cup chickpea flour
1/3 cup oat flour
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic powder
1/4 teaspoon black pepper
Salt to taste
Olive oil for cooking
For the Hummus Dip –
2 tablespoon hummus
1/2 tablespoon extra virgin olive oil
1 teaspoon dijon mustard
1 – 2 teaspoon lemon juice
TO MAKE:
– Wrap the beetroot in aluminum foil and roaste at 400°F for 55 minutes to an hour till cooked through, test with a fork, should be able to insert fairly easily;
– When the beetroot is cooled down enough to handle, peel and cut into cubes, chop the onion, and transfer onions, beets, and chickpeas to a food processor;
– Blend until coarsely smooth, well combined;
– Add beet chickpea mixture, chickpea flour, oat flour, and the spices to a mixing bowl and stir to mix well;
– Cover and refrigerate the mixture for 30 minutes;
– When ready, drizzle a little olive oil in your hands to prevent sticking, shape the mixture into your preferred shape and size, I used a cookie cutter to shape them like hearts;
– Air fry at 400°F for 10 minutes, flip them, and air fry for another 10 minutes;
– If using an oven, bake them at 400°F for 25 to 30 minutes, flip half way;
– Meanwhile mix together all the hummus dip ingredients till very smooth;
– Serve warm with the dip, enjoy!
