Method

1. Preheat the oven to 200°C/180°C fan.

2. Mash the chickpeas with a fork until they are smooth. You can also use a food processor, blender, or electric whisk.

3. Add the grated beetroot (or roughly chopped beetroot if using a food processor) to the chickpeas, and combine well.

4. Add the breadcrumbs (or porridge oats), 1tbsp of oil, garlic, cumin, parsley, salt, and pepper, and mix well.

5. Lightly oil a baking tray and roll a heaped tablespoon into 12 tightly-packed, golf ball-sized balls. Lay on the baking tray, and flatten slightly. Repeat this with the remaining mixture.

6. Brush 1 tbsp of the remaining oil over the falafels and bake for 20mins. Flip them over and bake for another 20mins.

Second Nature special tip

We recommend the use of a food processor for a smoother consistency. If using a fork, mash the mixture well, until it has a paste-like consistency. Serve with a salad of your choice, hummus, or a drizzle of tahini. The falafels also taste great with our fattoush salad!