Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a food processor, combine the dried chickpeas, grated beetroot, parsley, garlic, cumin, coriander, salt, and pepper.

3. 3

   Pulse the mixture until coarse and crumbly, scraping down the sides as needed; do not puree into a paste.

4. 4

   Transfer the mixture to a bowl and fold in the cooked quinoa and flour until well combined.

5. 5

   Scoop about 1 tablespoon of the mixture and form it into a small patty or ball; repeat to make 12-15 falafels.

6. 6

   Place the falafels on the prepared baking sheet and brush lightly with olive oil.

7. 7

   Bake for 20-25 minutes, flipping halfway through, until the outside is crispy and firm.

8. 8

   Serve warm inside a pita or atop a fresh salad.