How To Make Beetroot Falafel Bowls

Beetroot falafel
Serves 4
- 2 beetroots, peeled and grated
- 2 large garlic cloves, peeled and chopped
- 400 g tin of chickpeas, drained
- 1 handful fresh coriander leaves, chopped
- 1 tablespoon ground coriander
- 1 heaped teaspoon cumin seeds, toasted
- 1 handful of oats
- 3 tablespoons coconut oil, melted
- Pinch sea salt
- 4 tablespoons semolina flour 

Method:
1. Over a colander, squeeze out any excess juice from the beetroot. Combine all ingredients in a food processor and blitz until everything has broken down. It doesn’t need to be pureed completely, just broken into tiny pieces so that when you compress it, everything binds together.
2. Place mixture in the fridge for 30 mins - 1 hour to set slightly, as this makes it easier for shaping.
3. Heat oven to 200 degrees.
4. Place semolina flour on a plate. Roll beetroot mixture into balls (a little smaller than golf balls in size). Press the balls down into mini patty shapes. Dust with semolina flour, which adds a slight crunch and helps the falafels keep their shape.
5. Cook in the oven for 20 minutes. Serve warm or cold.

Vegan Pesto
- 2 large handfuls fresh basil
- 1 handful pine nuts, toasted
- 2 garlic cloves, peeled and chopped
- ½ lemon, juice
- 4 tablespoons olive oil
- pinch sea salt

Combine all in the food processor and blitz. It doesn’t have to be smooth, I prefer my pesto with a crunch.

Jewelled Quinoa with almonds and cranberries
- 100g quinoa, cooked and cooled
- 100g brown rice, cooked and cooled
- Small handful almonds, toasted
- Small handful cranberries
- Dash olive oil
- Pinch sea salt

Method:
1. Prepare the quinoa and brown rice in advance and leave to cool.
2. Dry roast the almonds in the oven at 180 degrees for 10 minutes. Leave to cool and roughly chop.
3. Mix together all ingredients, and season to taste.

To serve
- 8 pickled chillies
- 4 tablespoons tahini
- 4 tablespoons sesame seeds

Divide all serving ingredients between four bowls and top with vegan pesto, jewelled quinoa and beetroot falafels. Drizzle over tahini and sprinkle with sesame seeds. Enjoy!

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.