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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

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

      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

      1
      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.
      2
      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.

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