Name: Beetroot Falafel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 medium beetroots; 1 red onion; 200g dry chickpeas, soaked overnight; 1 tsp ground cumin; 1 tsp ground coriander; 2 cloves of garlic, minced; 2 Tbsp chopped dill or coriander leaves; 1 Tbsp chickpea flour; 1 tsp bicarbonate of soda; Salt & pepper; Grapeseed oil

Beetroot Falafel

6 Nov 2019

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

During the winter months I like roasting beetroots a lot, which I use for many different dishes. This beetroot falafel is a good example - it’s based on my authentic falafel recipe, although it’s bit more moist and sweet. These falafels are ideal as party snacks during the winter festivities. Given its colour it’s perfect for Halloween and Valentine’s Day too! Serve it as a nibble or part of a salad or tucked in flatbread.

Ingredients

2 medium beetroots
1 red onion
200g dry chickpeas, soaked overnight
1 tsp ground cumin
1 tsp ground coriander
2 cloves of garlic, minced
2 Tbsp chopped dill or coriander leaves
1 Tbsp chickpea flour
1 tsp bicarbonate of soda
Salt & pepper
Grapeseed oil

Instructions

Soak the chickpeas overnight in a large bowl of water. You should get about 2 cups of them, when drained.
Rub the beetroot and onion with some olive oil and place them on a baking sheet. Roast in a preheated oven for about 30 minutes until soft, then let them cool. (This can be done well in advance).
Peel the beetroot and onion, then roughly chop their flesh.
Put the beetroot, onion, garlic and drained chickpeas in a food processor and pulse for a few seconds, scraping down the sides of the food processor as necessary. Add the spices, seasoning, then pulse again. When you get a textured mixture, resembling couscous, transfer it to a bowl. Add the chickpea flour and bicarb, then combine well. You should get a thick, sticky mixture. Cover the bowl and chill for 1- 2 hours.
Heat some oil in a small, deep frying pan. Form the batter into small patties or balls and fry 4-5 at a time for about 2-3 minutes on each side, or until golden brown. Add more oil to the pan as necessary.
Transfer the falafels onto a plate, lined with paper kitchen towels.
Serve them warm or at room temperature.