Beetroot falafel
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Learn how to make delicious falafel made of beetroot and chickpeas, an alternative to the classic Middle East speciality.
24 January, 2018
ingredients
Chickpeas
600 g, canned , drained and patted dry
Beetroots
225 g, cooked (in juice), drained and diced
Shallots
1, finely chopped
Pine nuts
2 tbsp
Coriander
1 tbsp, leaves, chopped
Cumin
1 tsp, ground
Paprika
1/2 tsp
Lemon juice
1 tbsp
Cornflour
2 - 3 tbsp, plus extra, if needed
Olive oil
3 tbsp
Salt
Pepper
black, freshly ground
Yogurt
180 g, stirred
Extra virgin olive oil
3 tbsp
Mint
1 tbsp, leaves, julienned
Nigella Seeds
1 tsp
Coriander
1/2 tsp, ground
Preparation
For the falafel
Preheat the oven to 180°C (160° fan) | gas 4.
Grease and line a large baking tray with greaseproof paper.
Combine the chickpeas, beetroot, shallot, pine nuts, coriander, ground cumin, paprika, lemon juice, and plenty of seasoning in a food processor.
Pulse until a crumbly mixture forms, then stir in enough cornflour to give you a dough that's easy to shape.
Shape tablespoons of the mixture into round falafel, 18-20 in total.
Arrange, spaced apart, on the lined baking tray, and drizzle with olive oil.
Bake for 18-22 minutes until firm and starting to turn golden at the edges.
Remove from the oven and leave to cool on a wire rack.
To serve
Spoon the yogurt into a bowl and pour over the olive oil.
Sprinkle over the mint, nigella seeds, and ground coriander before serving as a dip alongside the falafel.
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