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BEETROOT FALAFEL

Surabhi Sehgal
My colorful twist to the classic Falafel recipe made using Beetroot. Nutritious, delicious and a must try.
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Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Course Appetizer, Side Dish
Cuisine Arabic Cuisine, Greek Cuisine, Lebanese Cuisine, Mediterranean Cuisine
Servings 4 People

Ingredients
  

  • 1 Cup Raw Chickpeas
  • 1/4 Cup Parsley
  • 1/4 Cup Coriander
  • 1 Onion roughly chopped
  • 8-10 Garlic Cloves
  • 1 Beetroot roughly chopped
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Chilli flakes
  • Salt to taste
  • 3 tbsp Sesame Seeds
  • 2 Cups Vegetable Oil

Instructions
 

  • Soak chickpeas in water overnight.
  • Add all ingredients to a food processor and pulse to a coarse mixture. 
  • Refrigerate for a few hours.
  • Roll into small balls
  • Coat with seasme seeds 
  • Heat oil in a skillet
  • Fry the Falafel on medium heat until crisp.
  • Serve Hot. Enjoy.
Keyword Beetroot Falafel, Falafel