Contrary to the belief that Lebanese cuisine is meat-centric, I have never bemoaned 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 the beetroot and the 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).
- 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 chili powder
- 2 tablespoons flour
- Salt & Pepper
- Oil for frying
- Soak chickpeas in warm water overnight.
- Drain chickpeas, and place in a 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 chili powder salt, and pepper (to taste) in a 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.