RECIPE: Beetroot & Split Pea Falafel with Dill

    This recipe links to the post ‘The Red Hot New Kids on The Block’

    • 1/2 cup Yellow Split Peas
    • 1 large beetroot
    • 1 clove garlic
    • 1 stick celery
    • 1 teaspoon tahini
    • juice of a lemon
    • salt & pepper
    • large handful fresh dill
    1. Place your peas in a large glass bowl or jug, cover with double their volume of water, add a splash of raw apple cider vinegar and leave to soak for at least 2 hours or overnight. Again if you don’t have time this step is not vital but it does increase the availability of the nutrients within the peas. See ‘Soaking & Sprouting‘ for more info.
    2. Drain and rinse the peas really well then add to a pan, cover with plenty of water, add a pinch of salt, pop a lid on and bring to a boil. Turn down to a very gentle simmer and cook for 30-35 mins until tender. (Your peas will take less time to cook the longer you leave them to soak.)
    3. Once cooked drain the peas and leave to steam in the sieve so some of the excess moisture comes off.
    4. Preheat your oven to 200°C. Lightly grease a baking tray with coconut oil.
    5. Peel and roughly chop your beetroot, add to a food processor with the peas, sliced clove of garlic, salt and pepper. Pulse to a chunky paste.
    6. Add the lemon juice, tahini and dill then pulse again to combine. You don’t want to pulse for too long otherwise you lose the texture of the peas.
    7. I like to finely chop my celery and add right at the end then pulse just enough to mix everything together.
    8. Form into patties and place on the baking tray. Pop into the oven and cook for 20 minutes then gently flip over (they are quite fragile but will hold together if you use a delicate touch!) bake for a further 8 minutes then take out and leave to cool for at least 10 minutes on the tray. This allows them to firm up slightly but if you don’t mind them a little crumbly they’re great straight out of the oven too.
    9. I’ve served mine below with a spinach, apple, broccoli stem and sundried tomato salad with some avocado curls and sauerkraut but absolutely freestyle with your preferred accompaniments if they differ!IMG_5732