Directions:

1. Heat oven to 375 degrees F , and line a baking sheet with parchment paper. Add rinsed and drained chickpeas to the baking sheet and bake for 10-12 minutes, or until slightly cracked and dried out. Set aside. NOTE: Keep oven on to bake falafel
2. Shred beet using a box grater or grater attachment on the food processor, transfer to a bowl, and set aside.
3. To food processor add garlic and parsley and pulse to chop into small bits. Then add baked chickpeas, shredded beets, cumin, salt, tahini, and lemon juice, and pulse for about 15-30 seconds. Be careful not to overmix — the mixture shouldn’t be puréed, just a tacky texture that forms easily when squeezed between your fingers. If too wet, you can dry it out with some oat flour (but we didn’t find it necessary). If too dry, add more tahini or lemon juice.
4. Taste and adjust seasonings as desired, adding more salt to taste, cumin for smokiness, or lemon for acidity (just be careful not to add too much lemon or the falafel will become too wet).
5. Scoop out heaping 1 ½-Tbsp portions of falafel dough and use your hands to form them into approximately 1/2-inch thick patties. As written, recipe makes ~16 small falafel or 8-10 larger falafel.
6. TO BAKE: Arrange falafel on the parchment-lined baking sheet from earlier. Spritz or brush with oil for crispier texture (optional), and bake for 20-30 minutes or until crispy on the outside.