Beetroot Falafel | How to make Beetroot Falafel
Lebanese cuisine uses a lot of chickpeas, whether it in the form of the delightful dip Hummus or the mildly spiced and deep fried falafel packed inside a pita bread or the various chickpeas curries with olives and meat. Chickpeas is also a family favorite here, whether in the form of Indian curries or international flavours and salads. This beetroot Falafel is a inspired take on the standard Lebanese version which makes for a very interesting flavour twist apart from being nutritious and so beautiful to look at. Serve it at party with some toasted pita bread as a starter or with some hummus, salad, pita bread as a wholesome weekday dinner
Did you know that Falafel as a concept was probably originated as a replacement for meat during the months of Lent. So instead of Sharwama and other meats, falafel would be filled inside the pita during Lent. And currently Falafel is one of the most popular Middle Eastern food. While I was in Europe couple of years back, one thing you could safely count on to find was a Lebanese food joint serving pita, sharwama and falafel. Infact, I think I probably ate one of the best falafel of my life in Antwerp, Belgium.
For me one of the most delightful things about falafels is the texture contrast. The super crispy outside and then when you bite into it, the soft and slightly chewy inside. I know shallow fry my falafels but I do miss that texture variation of the deep fried version and then give into the sin of deep frying once in a while. What is life without a little guilty pleasure I ask.
This beetroot falafel was born in one of my I LOVE beetroot phases. When I couldn’t get enough of the color beetroot imparted and was putting it in just about everything possible (this salad included). And since I made this I don’t think I have made the other version at all. The child is happy with the color and the adults with the flavour. Helps that N is a die hard beetroot fan and would eat it any form you serve it.
I have served these beetroot falafels at parties with hummus along. Stuffed them inside a pita and made lunch box meals with them. Personally a light crisp salad, some garlic hummus, toasted pita and a glass of white wine is what makes them perfect for me. Such a versatile dish and they freeze so well. I sometime make them in balls and freeze them with parchment paper separating them. When I need it, take it out, thaw and fry. At times, I have even taken them directly from the freezer to the stove.
Tempting enough? So here is the recipe. Let me know if you make it. Would love to get feebdack