1 cup lentils
1 small beet
half of a yellow onion
2 garlic cloves
1 Tbsp ground cumin
3 teaspoon tahini
1 bunch of parsley
1 teaspoon turmeric powder
1 teaspoon onion powder
1 teaspoon garlic powder
salt, to taste
pepper, to taste
Soak 1 cup of lentils in water overnight or for about 8-10 hours.
Bring a pot of water to boil and preheat oven to 350F.
Wash the beets and cut off the greens. Cut the beets in cubes. Once the water has boiled, place the beet cubes in the boiling water for about 30 minutes or until desired tenderness has been reached.
Drain all the water from the soaked lentils and place 1 cup of them in a food processor.
To the food processor, add the boiled beets, onion, garlic and parsley and process until well combined. Then, add the seasonings and tahini to the mixture and process again.
Place the mixture in a ziploc bag or in a container and let it rest in the fridge for about an hour.
Once the dough has rested in the fridge, form small balls with it and place them on a parchment lined baking sheet. (This recipe yields about 6 falafel). A tip for this step is to add a small amount of olive oil to your hands to keep the dough from sticking to them!
Place the falafel in the oven for about 30-35 minutes. Once done, drizzle some tahini on top, if desired.