Hope you guys have had a good weekend and your week has started well. We went walking along the Somerset coast with a couple of friends on Sunday and it was a great day full of sunshine, sea air, conversation and banana bread. Despite the beautiful weather, it was quiet, peaceful and very relaxing. We returned feeling very tired yet restored and we vowed to go on day trips more often given how much beautiful nature there is almost on our doorstep.
As the sun is a more frequent guest in our UK skies, I crave more and more salads and generally slightly lighter food like a good baked falafel wrap, for example. I love falafels but I’m fairly oil-phobic, as you probably know if you have been here before, so I have been working on cracking baked falafels since 2015 (!) and me being me, I always find a reason to tinker with my existing recipes to improve on the previous versions. This is what today’s recipe is all about. I’ve made baked beet falafels before and they are delicious, but a little more time consuming as I made them with a baked beetroot. These new ones use fresh beets instead and require much less process – the mixture comes together in no time at all – and I think they are close to baked falafel perfection!
They are healthy yet not cardboard dry, they boast a deliciously crunchy exterior and soft, pink interior. I left my first batch for Duncan to test for his lunch one day as I had an appointment in town. There were 12 of them on the baking tray when I left and he said he will have 5 maximum, but when I got back there were only 3 left for me. His excuse was that they were delicious and he couldn’t help himself. I knew I got played but he was instantly forgiven 🙂 as it’s always a great feeling when a test cook renders the result you were hoping for.
To achieve a crispy shell, I experimented with higher oven temperatures and I brushed the tops with a little extra olive oil, it’s only a small amount but it makes a massive difference. I also decided to make them a little stubbier than my previous versions and all these little tweaks have resulted in my favourite baked falafels yet. They are brilliant in a pitta bread filled with silky smooth hummus, a bunch of veg, some gherkins or pickled onions or as a part of a salad bowl. The uncooked mixture keeps in the fridge for a good few days and freezes well too so that’s handy even if you are cooking for one. I hope you’ll make them and enjoy my healthier take on this awesome, naturally vegan food.
PS: If you make my baked beetroot falafels, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!