Beet Falafel

These little bites are naturally gluten-free, dairy-free, vegan, and made with almost 100% farm ingredients! Serve with pesto, zucchamole, or a spiced yogurt if serving as an appetizer, or add them to salads, wraps, or rice bowls. They taste great warm, but they’re also quite good cold straight out of the fridge.

Ingredients

2 bunches beets (approx 3.5 cups pureed)
4 cups cooked beans
1/2 cup olive oil (or lard, if making them vegetarian isn’t a concern)
1 cup caramelized onions, finely chopped

1 cup corn flour, plus additional for rolling
2 tablespoons chopped herbs
1 tablespoon salt
1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Remove the beet stems, peel the beets, cut into chunks. Place them in a food processor and puree until the beets resemble grated beets. Remove the beets to a large bowl.
3. Puree the beans until almost fully pureed. You want to see some bean bits in there, but the mixture can be lightly chunky. Remove the beans to the bowl with the beets.
4. Add the remaining ingredients to the bowl and mix well.
5. Scoop the mixture into tablespoon-sized balls, rolling them with a little corn flour to help them keep their shape.
6. Bake for 10 minutes, turning halfway through.