Ingredients
SERVES: 4
Method
- Preheat oven to 180°C and line a baking tray with baking paper. Place beetroot on baking tray and cook for around 20 minutes until soft.
- Pulse onion, garlic, parsley and coriander in a food processor until finely chopped but still a bit chunky.
- Tip mixture into a bowl and rinse out food processor.
- Place chickpeas and cooked beetroot in food processor and pulse until a chunky paste is formed.
- Add beetroot mixture to chopped herbs.
- Add remaining ingredients and mix until combined.
- Use a large tablespoon to shape mixture into balls, and place on baking tray. Bake in oven for around 25 minutes.
TIP: These are delicious stuffed into warm wholemeal pita breads with plenty of crunchy salad, hummus, and a simple tahini and lemon juice dressing.
This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books. Republished with permission.
