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–+ servings
Beetroot Falafel

Beetroot Falafel | How to make Beetroot Falafel

Beetroot Falafel is a inspired take on the Lebanese classic which makes for a very interesting flavour twist apart from being even more nutritious and so gorgeous to look at.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine arabic, egyptian, global vegetarian, Mediterranean
Servings 5 people

Ingredients
  

  • 300 grams beetroot peeled and roughly grated
  • 1.5 cups chickpeas boiled
  • 1/4 cup breadcrumbs
  • 1 tsp ginger grated
  • 1 tsp paprika (add more if you like it spicy)
  • 2 tsp olive oil
  • 2 tbsp flat parsley
  • 1/2 tsp sumac
  • 1/2 tsp cumin powder
  • 3 tbsp Sesame seeds
  • Salt to taste
  • Olive Oil for frying
  • Toasted Pita Bread for serving
  • Hummus for serving

Instructions
 

  • To make the Falafel batter, grind together all the ingredients apart from bread crumbs till smooth.
  • Now mix bread crumbs well and let it rest for 10 minutes.
  • Distribute the batter in 10 equal balls and make them smooth from the sides, flattening them slightly
  • In a cast iron pan, heat olive oil for shallow frying the beetroot falafels. Fry 2-3 falafels at one time depending on how wide your pan is till slightly brown on each side. This will approximately take about 2-3 minutes on each side
  • Serve hot with toasted pita bread, hummus and a light salad
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