How To Make Beetroot Falafel
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Serves:
Ingredients
- 2 cups cooked chickpeas
- 1 small beetroot, grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh coriander, chopped
- 2 tbsp all-purpose flour
- Salt, to taste
- Vegetable oil, for frying
Instructions
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In a food processor, combine the cooked chickpeas, grated beetroot, chopped onion, minced garlic, cumin powder, coriander powder, paprika, fresh parsley, fresh coriander, and all-purpose flour. Pulse until well combined, but not completely smooth.
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Transfer the falafel mixture to a bowl and season with salt. Mix well.
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Heat vegetable oil in a frying pan over medium heat.
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Take about 2 tablespoons of the falafel mixture and shape it into a small patty. Repeat with the remaining mixture.
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Carefully place the falafel patties into the hot oil and fry for about 3-4 minutes on each side, or until crispy and golden brown.
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Once cooked, remove the falafel from the pan and place them on a paper towel to drain excess oil.
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Serve the beetroot falafel hot with tahini sauce, pita bread, or as a topping for salads.
Nutrition
- Calories : 290kcal
- Total Fat : 12g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 350mg
- Total Carbohydrates : 36g
- Dietary Fiber : 10g
- Sugar : 5g
- Protein : 11g
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