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Beetroot Falafel

Beetroot Falafel

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 4

  • Chickpeas/Kabuli Chana - 1/2 cup (soaked overnight)

  • Peeled, Grated and squeezed Beetroot – 1/4 cup tightly packed

  • Garlic cloves – 1

  • Coarsely Ground Coriander Seeds – 1/2 tsp

  • Freshly ground Black Peppercorns – 1 ½ tsp

  • Coarsely Ground Cumin Seeds – 1/2 tsp

  • Onion - 1/2 small finely chopped

  • Finely chopped coriander leaves - 3/4 cup

  • Corn starch/ Corn flour– 1/2 tbsp

  • Baking Soda – 1 pinch

  • Salt - 1/4 tsp or to taste

  • Oil – 3 -4 tbsp for shallow frying

Directions

  • 01

    Blend all first 11 ingredients into blender into rough paste. Scoop into a bowl.

  • 02

    Divide it into 9-10 equal part and make a small tikkies or cutlets. Refrigerate for 10-15 minutes.

  • 03

    In a nonstick pan heat oil. Shallow fry falafels on low flame until crisp and golden brown from both the sides.

  • 04

    Serve hot with hummus or any dip and salad or stuff them in a bun and serve.

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