| 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 |
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).
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.
|
1
Done
|
Method-Soak chickpeas in warm water overnight. |
|
2
Done
|
Serving SuggestionServe 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. |
