As the weather warms up, there is nothing better than a fresh, colourful nourish bowl. Not only does this recipe really hit the spot, but it's also a feast for the eyes. These falafels are brought to you by our friend Lara at Lala's Plate, and they have quickly become a PPF fave!
They are packed with a heap of colourful vegetables, micronutrients and antioxidants. Plus, they're full of flavour, and are a great option if you enjoy meal prepping, as these store perfectly in the fridge or freezer, making lunches super easy throughout the week!
We cannot wait for you to try another healthy, nutritious masterpiece from Lala! Try pairing them with a base of steamed brown rice, along with steamed greens like bok choy or served with a mixed salad.
Enjoy and don't forget to follow Lala's Plate on Facebook & Instagram.
Beetroot, Lentil and Pumpkin Vegan Falafel Recipe
- Makes: 14 Falafels
- Prep Time: 30 Minutes
- Cooking Time: 15-20 Minutes
- Total Time: 45-50 Minutes
Ingredients
- 3/4 cup steamed cubed pumpkin
- 2 whole beetroots peeled & grated
- 1 can (1 1/3 cup) brown lentils. Drained and thoroughly washed.
- 1 cup cooked quinoa
- 1 tsp smoked paprika spice
- 1/2 teaspoon cumin
- 1 tsp coriander seeds
- 2 cloves minced garlic
- Sprinkle of salt and pepper
- 3 sprigs basil - finely chopped
- 3 sprigs fresh coriander / finely chopped
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 4 tbsp buckwheat flour
- 1 tbsp Extra Virgin Olive Oil
Method
- In a large mixing bowl, add pumpkin and mash well using a fork until no chunks remain and smooth.
- Add in grated beetroot and mix well together with the pumpkin.
- Mix in drained lentils along with spices paprika, cumin, coriander seeds, garlic, salt and pepper.
- Add chopped herbs – basil & coriander, lemon juice and cooked quinoa. Mix well.
- Finally, stir in nutritional yeast, buckwheat flour and evoo. The mixture should resemble a dough like sticky consistency. 6.
- Divide into 14 equally sized portions and roll into round balls and place onto baking paper.
- Cook two ways – For air fryer: cook on 180 degrees for 15 minutes, or until falafels are crispy and golden brown. For fry pan – heat avocado oil in a large fry pan and add falafels to pan (cooking 3-4 at a time). Flip after 4-5 minutes, or until outsides appear golden brown and crispy.
- Enjoy and Serve! Store falafels in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
If you like this recipe, you might enjoy Emily's Mexican Salad with Creamy Avocado Dressing.
