Start by pre-heating the oven to 190 degrees Celsius and prepare a baking tray with parchment paper. Bake the chickpeas for around 12 minutes or until cracked and dried. (Leave the oven on for when the falafels are ready)
Shred the beetroot using a box grater or a grater attachment inside a food processor. Set the shredded Beetroot aside.
Using a food processor, add the garlic, and parsley and pulse once or twice to chop into small pieces. After this first blend, add the baked chickpeas, the shredded Beetroot, ground cumin, salt, tahini, lemon juice and blend for 15 seconds. Do not pureed the mixture, we are looking for a tacky texture that moulds easily when squeezed.
Important to highlight that, if the mixture turns out to be wet, use the oat flour to dry it out. Or, if it’s too dry, add more tahini or lemon juice to make it more wet. After the mixture is done, it’s possible to adjust the recipe to taste, by adding more salt, cumin, or lemon juice.
Scoop out around 30g-40g of beetroot dough (it’s possible to use an ice-cream scoop) and using the hands, mould flat thick patties. It should come to around 15 patties.
Finally, place the beetroot patties over the baking tray with the parchment paper. Brush each patty with the olive oil for a crispier texture, and bake it for around 20-35 minutes or until crispy on the exterior.
