Ingredients

	2 cups Chickpeas
	2 grated beetroots
	1 large onion, chopped
	2 cloves of garlic, chopped
	3 tablespoons of fresh parsley or coriander , chopped
	1 teaspoon coriander powder
	1 teaspoon cumin powder
	1 teaspoon red chilli powder
	2 tablespoons flour
	Salt & Pepper
	Oil for frying

BEETROOT FALAFEL

Name: BEETROOT FALAFEL
Total time: 45 min
Yield: 3 Servings
Ingredients: Chickpeas: 2 cups; grated beetroots: 2; large onion, chopped: 1; cloves of garlic, chopped: 2; tablespoons of fresh parsley or coriander , chopped: 3; teaspoon coriander powder: 1; teaspoon cumin powder: 1; teaspoon red chilli powder: 1; tablespoons flour: 2; Salt & Pepper; Oil for frying

Features:

Cuisine:

Contrary to the belief that Lebanese cuisine is meat-centric, I have
never bemoan about the lack of vegetarian options. Rustic, homely and
rich flavors are all but true for vegetable preparations. This cuisine
is diverse and each factor has influenced and shaped the cuisine over
the years.
I have recreated this vibrant and colorful version of falafels with
beetroot. This twist is delightful with the sweetness of beetroot and
crunchiness of chickpeas.
Falafel is a traditional Middle Eastern food, commonly served in a pita,
which acts as a pocket, or wrapped in a flatbread known as lafa;
“falafel” also frequently refers to a wrapped sandwich that is prepared
in this way. The falafel balls are topped with salads, pickled
vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel
balls may also be eaten alone as a snack or served as part of a mezze
(appetizers).

45 minutes
Serves 3
Medium

Directions

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Contrary to the belief that Lebanese cuisine is meat-centric, I have
never bemoan about the lack of vegetarian options. Rustic, homely and
rich flavors are all but true for vegetable preparations.

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Steps

Done

Method-

Soak chickpeas in warm water overnight.
Drain chickpeas, and place in pressure pan with fresh water, add salt and pinch of soda and heat it.
Switch off the gas after 5 whistles.
Drain and allow to cool for 15 minutes.
Combine boiled chickpeas,grated beetroot garlic, onion, coriander leaves and powder, cumin,red chilli powder salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Roll it in flour if the mixture is sticky.
Fry in 2 inches of oil till golden brown. You can also shallow fry or bake them.

Done

Serving Suggestion

Serve hot.

Falafel can be served as an appetizer with hummus or sour cream, or as a main course. Stuff pita bread or wraps with falafel, lettuce, tomatoes, tahini, salt and pepper and dressing of your choice.