My today’s recipe is the ideal and healthy party appetizers and takes hardly any time. Falafel is familiar to many of us. Falafel is Meditarrian dish which made by using chickpeas and some spices. I tweaked the regular Falafel recipe and added Beetroot.
Yes, Beetroot.
You’re probably wondering Why beetroot?
Well, beetroot makes the Falafel juicer and prettier. Beetroot Falafel is a very exotic dish.
Beetroot Falafel is everything a delicious and healthier meal. Beets are nutrient powerhouses. It is filled with Folate, Fiber, Manganese, Potassium and more. It is Antioxidants, Anti-inflammatory and natural detoxifying.
These flavorful and moist Beetroot Falafel make a healthy lunch and a wonderful Gluten-free, vegan/vegetarian dinner. Serve it with some fresh pita bread, salad, Tzatziki dip, Hummus or with Baba Gaunosh.
How to make Beetroot Falafel?
1. Soak chickpea overnight or at least six hours in water. Drain the water.
2. In a blender jar, take soaked chickpea. Pulse it a few times to break the chickpeas. Now add beetroot chopped, parsley, garlic, onion, and salt. Pulse the mixture until all the ingredients are evenly distributed and the chickpeas look well processed but not purred. Don’t use water.
3. Now take this mixture out into a big mixing bowl. Add roasted cumin powder.
4. When you are ready to fry, add baking soda and mix well.
5. Heat oil in a frying pan.
6. Take a small portion of the mixture, form a ball and press it slightly between your palms. Repeat this step until you run out of the mixture.
7. Fry this beetroot falafel in the medium hot oil until they are golden brown from both the sides.
8. Take it out in the absorbent paper.
9. Beetroot Falafel is ready. Serve it with Tzatziki dip, Hummus, Baba Ganouse or pita bread and salad.
Beetroot Falafel
Ingredients
- Chickpea/garbanzo beans - 2 cups yields 4 cups after soaking
- Garlic cloves - 3 big cloves Skip if making Jain
- Beetroot - 225 grams
- Onion chopped - 1 cup Skip if making Jain
- Salt to taste
- Parsley chopped or cilantro - 1cup
- Roasted Cumin Powder - 2 teaspoon
- Baking soda - ½ teaspoon
- Oil for frying
Instructions
- Soak chickpea overnight or at least six hours in water. Drain the water.
- In a blender jar, take soaked chickpea. Pulse it a few times to break the chickpeas. Now add beetroot chopped, parsley, garlic, onion, and salt. Pulse the mixture until all the ingredients are evenly distributed and the chickpeas look well processed but not purred. Don't use water.
- Now take this mixture out into a big mixing bowl. Add roasted cumin powder.
- When you are ready to fry, add baking soda and mix well.
- Heat oil in a frying pan.
- Take a small portion of the mixture, form a ball and press it slightly between your palms. Repeat this step until you run out of the mixture.
- Fry this beetroot falafel in the medium hot oil until they are golden brown from both the sides.
- Take it out in the absorbent paper.
- Beetroot Falafel is ready. Serve it with Tzatziki dip, Hummus, Baba Ganouse or pita bread and salad.
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