Beet Falafel

Name: Beet Falafel
Ingredients: 90 g chickpeas (about 100 ml); 2 small red beets or 1 large; 1/2 tsp salt; 1 Tbsp chopped parsley; 1/2 tsp cumin seeds, lightly ground; 1/2 tsp fennel seeds, lightly ground; to taste Pepper; 3 Tbsp flour

8 ingredients

13 steps

Ingredients

90 g chickpeas (about 100 ml)
2 small red beets or 1 large
1/2 tsp salt
1 Tbsp chopped parsley
1/2 tsp cumin seeds, lightly ground
1/2 tsp fennel seeds, lightly ground
to taste Pepper
3 Tbsp flour

Directions

1

Soak the chickpeas for at least 6 hours or overnight.
2

Drain before using.
3

Peel the beets and garlic.
4

Slice the beets and garlic.
5

Process in a food processor or blender with herbs and salt until finely ground up but not turned into a paste.
6

Remove the mixture to a bowl and mix in 3-4 Tablespoons flour until it stays together without falling apart when forming into round falafel.
7

Form into about 10-12 oblong falafel.
8

Heat about 1 inch oil in a heavy pot or frying pot until hot (about 350-360F if measuring temperature).
9

Fry falafel in batches.
10

Fry one side until lightly browned then turning over to fry other side.
11

It took about 3-4 minutes on each side for me.
12

When they are finished, set on a rack or paper towels to drain off extra oil.
13

Serve with yogurt sauce, lettuce, honey mustard, cheese or other favorite topping in pita bread, tortillas or lettuce wraps!