Beetroot Falafel
Prep time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Course :
Appetizer
Servings :
6
Author :
Description :
Ingredients
300g black eyed beans
2 beetroots roughly chopped
1 onion chopped
2-3 garlic pods
Small piece of ginger
1 cup fresh coriander leaves chopped
½ cup fresh mint leaves
Fistful of curry leaves chopped
1 lemon finely grated zest
1 tbsp. lemon juice
2 tsp. ground cumin
2 tsp. ground coriander
Salt to taste
Oil for frying
To serve
3 large pita bread
½ cup garlic sauce
1 cucumber
2 tbsp. green chutney
Ingredients
Place black eyed beans in a large bowl and soak with water. Soak overnight.
In a pan sauté beetroot with some salt and herbs for 10-12 minutes. Keep it aside and let it cool.
Place beans, sautéed beetroot, ginger, garlic, lemon zest and salt in a food processor. Pulse until mixture resembles coarse texture and holds together when squeezed. (Adding any water at this stage would be a spoiler)
Add chopped onion, coriander, mint and curry leaves into the prepared coarse mixture.
Using wet hands, shape tablespoons of mixture into balls and flatten slightly.
Heat oil in a heavy based frying pan over medium heat. Cook Falafel, in batches, for 5 minutes each side, until done.
Drain on paper towel. Serve with garlic sauce, pita and cucmber.
Munira Aslam
mealswithmemories@outlook.com