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

  1. Place black eyed beans in a large bowl and soak with water. Soak overnight.
  2. In a pan sauté beetroot with some salt and herbs for 10-12 minutes. Keep it aside and let it cool.
  3. 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)
  4. Add chopped onion, coriander, mint and curry leaves into the prepared coarse mixture.
  5.  Using wet hands, shape tablespoons of mixture into balls and flatten slightly.
  6. Heat oil in a heavy based frying pan over medium heat. Cook Falafel, in batches, for 5 minutes each side, until done.
  7. Drain on paper towel. Serve with garlic sauce, pita and cucmber.
Munira Aslam
mealswithmemories@outlook.com