Beetroot Falafel - Traditional Middle Eastern Nutrient Rich,high protein patties made with chickepeas and spices- Baked & Fried Recipe inside
Servings 20 depending on the size.
- 1 large or 2 small Beetroots
- 1 cup dried Chickpeas- Soaked overnight
- ½ Cup Coriander
- 1 Onion-chopped
- 2 cloves of Garlic chopped
- 2 tablespoon of Flour
- Salt to Taste
- Oil for Frying or brushing
Soak the chickpeas overnight (atleast 6 hours).
Cook the beetroot- either by baking them in the oven at 180 degrees for 30-40 minutes or by boiling them in water.
Remove the water completely from both the beetroot(if boiling) and the chickpeas.
In a blender- blend together the beetroot and the chickpeas till they are a coarse mixture.Add water if required to aid the processing.
Take the mixture out in a bowl.Add the flour, chopped garlic, onion,coriander and salt.Mix it with your hand.
Roll it into small ping pong sized balls and refrigerate.
Fry them in hot oil till they have a good char
Or brush them with a little bit of oil & bake them for 20-25 minutes at 190 degrees - flip them over midway.