Beet Falafel

Beet Falafel is a tasty way to jazz up the classic falafel this is colorful, veggie-packed , vegan and gluten free eye-catching appetizer.

Falafel is an amazing food as it being absolutely delicious and a great source of protein. Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch.These falafels make for a perfect pop to any salad or pita or tortillas!

Perfect for adding to wraps, sandwiches, salads, hummus platters, or any other ways that you love to serve falafel. This falafel recipe also freezes well, if you’d like to make a big batch and save some for later.

WHAT IS FALAFEL?

There are a million ways to make falafel, but traditional falafel is made from ground chickpeas or fava beans, herbs and spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of mezze (a group of small meals).[Wiki]

WHAT ARE THE INGREDIENTS YOU WILL NEED?

Falafel are naturally gluten-free and made from a few simple pantry ingredients. There are many variations out there for various ingredients that you can use to make falafel. Here’s what’s in my recipe:

• Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste.
• Beetroot: Used fresh beetroot in this recipe.
• Onion: I use red onion for a slightly stronger flavor, but white or yellow onions will work as well.
• Cilantro: These delicious herbs inject heaps of flavor into your falafel and turn the inside a beautiful, vibrant green.
• Garlic and Ginger : Use fresh garlic cloves and ginger rather than powder for the most robust flavor. Feel free to add a little extra garlic if you’re a mega garlic lover.
• Green Chilli : A small pepper adds a kick of flavor and spice without over-powering the falafel. You can adjust this to more or less, but don’t omit it.
• Cumin, Salt,Coriander powder and Pepper powder : These aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
• Lemon : Lemon or Lime juice to make up the zesty flavors.
• Oil: Any mild high-heat oil will work here. I have used vegetable oil for frying

TIP TO MAKE PREFECT,CRISPY FALAFEL?

Some of tips which I used to follow:

• Always use dry chickpeas. Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed.
• Too much beetroot gives a more intense colour, but adds too much moisture to the falafel mix
• Don’t add water while pulsing in blender or food processor.
• Don’t blend to a smooth paste since it will spoil the texture of the falafel, it should resemble coarse sand.
• If the mixture looks little runny, you can add tbsp of chickpeas flour or any gluten-free flour to the mixture.
• Chill the falafel mixture. Chilling for at least 1 hour helps with the shaping.
• You can baking powder to the falafel mixture before forming into balls/patties. As a raising agent, baking powder here helps make the falafel on the fluffy side.
• If you are going to deep fry the falafel then make sure the oil is on medium heat ( if its on high heat then the outer layer will soon become brown but inside it will not cook properly) and do not crowd the falafel.
• Baking the beetroot falafel instead of frying works just fine.

OTHE VARIATIONS:

Some possible falafel recipe variations are:

• Spices: You can add in a pinch of ground cardamom, cinnamon and/or turmeric to this falafel mix too.
• Herbs: You can also add fresh mint,parsley along with coriander in this falafel mixture.
• Veggies: You can add cauliflower, broccoli to falafel as well in place of beetroot.
• Legumes: Can also use fava beans, lentils, white beans, black beans in place of chickpeas.

HOW TO STORE THIS?

Falafel mixture will keep in the fridge for 1-2 days ahead of time. Form it into patties/balls when ready to fry/bake.

To freeze, place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour. Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.

HOW TO SERVE FALAFEL?

Falafel are best served immediately after cooking, so they’re warm and crispy. Serve falafel as an appetizer, wrap it into a pita sandwich, or add it to salad for a protein-rich topping.

What’s your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus!

Do check on my homemade tahini sauce and classic hummus recipe!

You might also like this,

Broccoli Falafel

Beet Momos

BEET FALAFEL RECIPE:

INGREDIENTS:

1 cup dried chickpeas, soaked overnight
1 small beetroot, roughly chopped
1/2 cup cilantro
1/2 cup red onion,roughly chopped
2-3 garlic cloves
1 inch ginger
2-3 green chilli
1 tbsp lemon juice
1 tsp cumin seeds
1 tsp coriander powder
1 tsp pepper powder
salt to taste
oil for frying

DIRECTIONS:

1. Soak your dried chickpeas. Overnight or for at least 8-12 hours with enough water.
2. Add all the ingredients to a food processor or blender. Pulse until the mixture reaches a coarse crumb texture, stopping partway through to scrape down the sides of the bowl if needed.
3. Transfer mixture to a sealed container and refrigerate for 1-2 hours or until chilled.
4. You can do shape your falafel by hand or using a cookie scoop, either rolls as ball or make it like patties.
5. Heat oil in a heavy-bottom pan on medium heat. Once the oil is hot, gently drop 6-7 falafel into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside.
6. Serve the falafels immediately while they are warm and crispy.

RECIPE NOTES:

1. Always use dry chickpeas. Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed.
2. Too much beetroot gives a more intense colour, but adds too much moisture to the falafel mix
3. Don’t add water while pulsing in blender or food processor.
4. Don’t blend to a smooth paste since it will spoil the texture of the falafel, it should resemble coarse sand.
5. If the mixture looks little runny, you can add tbsp of chickpeas flour or any gluten-free flour to the mixture.
6. Chill the falafel mixture. Chilling for at least 1 hour helps with the shaping.
7. You can baking powder to the falafel mixture before forming into balls/patties. As a raising agent, baking powder here helps make the falafel on the fluffy side.
8. If you are going to deep fry the falafel then make sure the oil is on medium heat ( if its on high heat then the outer layer will soon become brown but inside it will not cook properly) and do not crowd the falafel.
9. Baking the beetroot falafel instead of frying works just fine.

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