A vegan delight offered from this part of the world that I absolutely love……. Falafel!!!
This is the best way to describe falafels. And just like hummus, I like to add a twist to falafels. They can be made just for snacking, as starters, or be a part of salad bowls. Stuff them in sandwiches and wraps as a vegetarian option. I like to add a lot of herbs for the extra freshness and light texture.
This time around I decided to add a little color and few healthy ingredients to my falafel: Beetroot!!
Beetroot gives a gorgeous color without altering the taste. The best part about these falafels is the crispy exterior. I added a layer of sesame seeds for added nuttiness and crispy texture. The curry powder is the surprise element. I added just a hint so that it doesn’t overpower. It can be a part of your Iftaar table this Ramadan. You can choose to bake them. I fried mine and paired them with a garlic labneh dip. They were such a hit.
How do you like your falafels? The classic or with a little twist!!
Preparation time: 20 min
Cooking time: 20 min
Chickpeas 400g (Soaked)
Beetroot 2 small (grated)
Curry powder ½ tsp
Parsley ½ a cup
Garlic 3 pods (grated)
Sesame seeds ½ cup
- Start with grating the beets. Cook in a pan with very little oil. Once cooked and all the water has evaporated set it aside.
- Use a food processor to pulse the chickpeas, herbs, and onion to form a coarse mixture. Add the cooked beets and pulse just a couple of times more. We don’t need a paste so don’t over blend it.
- Take out the falafel base and add the spices and seasonings. Shape the falafels, coat them with sesame and set them aside. Heat oil in a pan and shallow fry them. Serve them hot with a dip of your choice.