It is not the first that we prepare falafel in these pages. We have done it by incorporating to its traditional chickpea base, ingredients like carrot or turmeric, do you remember the recipes? Today we propose one more version of these typical Middle Eastern croquettes: falafel with beets.
Beetroot It is not a common ingredient in every home, not everyone likes it, that is why I find this recipe so attractive. Because it offered me the possibility of integrating a difficult ingredient into the menu at home. I had nothing to lose and losing I didn't lose anything but I gained a lot! We loved them.
The recipe, if you've made falafel before, will sound familiar. Soaked chickpeas, garlic, beets and some seasonings serve as the basis for this simple preparation. They don't take long to prepare and the result is fantastic; nutritious, healthy, colorful ... You have to try it!
The recipe
- 200 g. chickpeas soaked from the day before
- 1 tablespoon chopped parsley
- 1 garlic clove
- ½ onion
- 1 small beet, cooked
- 2 tablespoons breadcrumbs
- Olive oil
- Sal Island
- Black pepper
- We wash the chickpeas, drain them and we grind them along with parsley, garlic, onion, a pinch of salt and pepper to taste. We do it in such a way that we can see even pieces of chickpea.
- Now, add the beet into pieces and crush again until the dough is homogeneously dyed.
- To finish we incorporate the breadcrumbs and we mix.
- Once we have the dough ready, we form balls about the size of a walnut.
- After we fry them in batches in hot oil until golden brown.
- As we remove them, we place them on absorbent paper to avoid excess oil.
- We serve the falafel with hot beets with a salad or our favorite sauce.