Beet Root Falafel Balls & Lettuce Wrap Recipe

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.

Beet Root Falafel Balls & Lettuce Wrap Recipe

Ingredients:

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. 

Beet Root Falafel Balls & Lettuce Wrap Recipe

Pre-heat oven to 380 degrees F. 

Beet Root Falafel Balls & Lettuce Wrap Recipe

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. 

Beet Root Falafel Balls & Lettuce Wrap Recipe

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!!!

Beet Root Falafel Balls & Lettuce Wrap Recipe

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. 

 Beet Root Falafel Balls & Lettuce Wrap Recipe

 

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