Beet Root Falafel Balls & Lettuce Wrap Recipe
Emanuela Bandol (@emstersweet) is obsessed with our Dark Chocolate Espresso Enduro Bites. For as much as she admires our culinary creation, during a recent lunch together, we found ourselves eyeing her beet root falafel balls wrapped in lettuce. Noticing our keen interest, Emanuela offered to share her amazing recipe with us.
3 medium raw, peeled beets
1.5 Cups of Black Beans/Chickpeas/Split Peas
2-3 sticks of celery
4-5 cloves of garlic
1/2 bunch of parsley
1 tbsp Lemmon zest, then squeeze the lemon juice too
1 tsp salt and 1 tsp Pepper
2 tsp cumin
1 tbsp turmeric
Handful of Kalamata olives (leave out if you don’t like olives)
Sprinkle of cayenne or chili powder
Blend by pulsing food processor until mixed/chopped up but not in a paste.
Pre-heat oven to 380 degrees F.
Form falafel balls to desired size. This recipe also can be used to make moist, delicious vegan burgers. Just make these as patties and enjoy on a Kaiser bun with your favorite toppings.
Put tray in oven for 25 mins. Kitchen will smell amazeballs!
Take out, let the tray cool and assemble your lettuce wraps.
I prefer romaine lettuce as they’re longer and sturdier.
Layer hummus on the lettuce wrap bottom, falafel balls, avocado, tomato slices, red peppers, cucumbers etc. and sprinkle with nutritional yeast or hemp seeds or pumpkin seeds. Enjoy!!!
Note from Emanuela: this recipe made 20 balls and I ate 3 for lunch so I have heaps left over for the next few days and meals.