Beetroot Falafel Recipes
BEETROOT FALAFEL
Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.
- With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
- Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.
- To serve, mix the tahini with the yogurt, sugar and some seasoning, then dollop onto the flatbreads with the warm or room-temperature falafels, diced beetroot and beet leaves or salad.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
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- Heat oven to 375 degrees F (190 C), 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 if baking falafel or you want crispier edges!
- Shred beet using a box grater or grater attachment on the food processor, transfer to a bowl, and set aside.
- To food processor add garlic and parsley and pulse to chop into small bits. Then add baked chickpeas, 1 ½ cups shredded beets (as original recipe is written), 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.
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