Create a new family favourite with these beetroot falafels topped with natural yoghurt and parsley.
Cooking Time
Preparation Time :50 Min
Cook Time : 15 Min
Total Time : 1 Hr 5 Min
Ingredients
Serves :
2 garlic cloves, chopped
1 small red onion, chopped
2 teaspoons ground cumin
1 (250g) large beetroot, peeled, grated
2 x 400g cans chickpeas, rinsed, drained
2 tablespoons tahini
1 lemon, zested
1/2 cup coriander leaves
2 tablespoons flour, plus extra for dusting
Olive oil, to shallow-fry
Pita bread, to serve
Tabouli, to serve
Natural yoghurt, to serve
Flat-leaf parsley leaves, to serve
Lemon halves, to serve
Directions
Process garlic, onion, cumin, beetroot, chickpeas, tahini, lemon zest, coriander and flour in a food processor until finely chopped. Season. Roll into 24 even-sized balls. Flatten slightly. Place on a plate in fridge for 30 mins to chill.
Heat oil in a frying pan over medium-low heat. Cook falafels, in batches, for 2-3 mins each side or until golden and crisp on the outside.
Divide tabouli among pita bread. Top with falafels, natural yoghurt and parsley. Serve with lemon.
