Rinse the chickpeas thoroughly and drain them very well. Set a small portion aside for the hummus.
Briefly blitz the remaining chickpeas with the garlic, parsley, coriander, baking powder, cumin and a little salt to a crumbly mixture. It should hold its shape and not get too fine.
With slightly damp hands, shape small falafel and place them on a baking tray. Brush with a little olive oil.
Bake the falafel in the hot oven at 200 °C (180 °C fan) for 20–25 min, until well browned and crispy on the outside. Turn them once halfway through so they colour evenly.
For the hummus, blend the beetroot with the remaining chickpeas, tahini, lemon juice and a little garlic if needed until smooth. Taste and adjust until it's creamy and balanced.
Spread the beetroot hummus on plates and set the hot falafel on top. Finish with parsley, coriander or a little olive oil, if you like.
Good to know
Crispy outside, juicy inside, plus a hummus with earthy sweetness and fresh acidity. A plate like this feels special, yet stays pleasantly uncomplicated.
Swaps
Coriander → more parsley (milder in flavour, also provides vitamin K). Tahini → almond butter (similarly creamy, plus vitamin E). Lemon → lime (fresh acidity, plus vitamin C). Olive oil → avocado oil (stable at high heat, mostly unsaturated fats).
Allergens
Contains sesame from the tahini. Suits children well if the falafel are soft enough, and during pregnancy it's no concern as long as the falafel are well cooked.
