Name: Beetroot Falafel recipe by Sujata Hande-Parab at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Chickpeas/Kabuli Chana - ½ cup (soaked overnight); Grated and squeezed Beetroot – ¼ cup tightly packed; Garlic cloves – 1; Freshly ground Black Peppercorns – 1 ½ tsp; Coarsely Ground Cumin Seeds – ½ tsp; Coarsely Ground Coriander Seeds – ½ tsp; Onion - ½ small finely chopped; Finely chopped coriander leaves - ¾ cup or 1 handful; Corn starch/ Corn flour– ½ tbsp; Baking Soda – ¼ tsp Salt to taste; Oil – 3 -4 tbsp for shallow frying

ABOUT Beetroot Falafel RECIPE

Falafels have been prepared using Chickpeas, combined with beetroot and seasoned with some spices, shallow fried. These tastes awesome when served hot. Highly nutritious raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. Raw beetroot is a rich source of folate. It is very good for liver, kidneys, pancreas. It helps in lowering blood presser, improves digestive health, helps in losing weight etc. Falafel is a traditional Middle Eastern street food served in pita pockets or wrapped in flatbread called as taboon. They are topped with veg salads, tahini sauce.

Ingredients Serving: 4

Chickpeas/Kabuli Chana - ½ cup (soaked overnight)
Grated and squeezed Beetroot – ¼ cup tightly packed
Garlic cloves – 1
Freshly ground Black Peppercorns – 1 ½ tsp
Coarsely Ground Cumin Seeds – ½ tsp
Coarsely Ground Coriander Seeds – ½ tsp
Onion - ½ small finely chopped
Finely chopped coriander leaves - ¾ cup or 1 handful
Corn starch/ Corn flour– ½ tbsp
Baking Soda – ¼ tsp Salt to taste
Oil – 3 -4 tbsp for shallow frying

Instructions

Blend all 11 ingredients into blender until rough paste. Scoop into a bowl.
Divide it into 9-10 equal part and make a small tikkies or cutlets. Refrigerate for 10-15 minutes.
In a nonstick pan heat oil. Shallow fry falafels on low flame until crisp and golden brown from both the sides.

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