Just a quick post today! I am super busy at the moment with a number of exciting projects – watch this space for more details coming soon.
I love falafel. They are so easy to make, but so good. These beetroot falafel use dried chickpeas, which I think give a better texture. The beetroot adds a little sweetness, which fits perfectly with a tahini dressing and some crunchy salad.
Beetroot Falafel – makes around 15- 20 falafel depending on their size
250 g dried chickpeas, soaked overnight, rinsed and drained
1 small red onion finely chopped
1 clove of garlic, chopped
2 tbsp flour/ chickpea flour (for gluten free falafel)
A good pinch of salt
1 medium sized beetroot, peeled and finely grated
3 tsp dried cumin
a good pinch of cayenne pepper
a handful of chopped parsley
a good pinch of ground cardamom
oil for frying
Add the dried chickpeas to a food processor and pulse until roughly chopped and beginning to come together. Add all the other ingredients and pulse until well mixed. You should be able form the mixture into falafel sized balls. If the mixture won’t come together try adding a little more flour or pulsing the mixture again so it has a finer texture. Make sure the balls are firmly pushed together or they will break up when frying.
Heat a deep pan of oil, test the temperature by dropping in a small amount of mixture. It should bubble, but not so furiously that it quickly burns. Cook the falafel in batches until they turn crispy and golden brown (around 6 – 8 mins)
Remove the falafel with a slotted spoon and place on some kitchen paper to soak up any excess oil.
I served my falafel with green salad, sliced tomatoes, cucumbers and peppers and strips of grated carrot. I also made a quick tahini sauce by stirring a couple of teaspoons of tahini into a plant based creme fraiche.