Beetroot Falafels

Standard

I made some of these babies last week and they were good! I was a little sceptical but they were very nice. They go really good with potato bread and grated carrot, cucumber and lettuce! Just an FYI!

Here is the recipe:

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 2 tsp ground cumin
  • 2 x 400g cans chickpeas, drained
  • 500g raw beetroot, peeled, trimmed and coarsely grated
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tbsp tahini paste
  • vegetable oil, for brushing or frying

 

  • Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.
  • With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
  • Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.

 

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