Falafel is a very representative dish of Middle Eastern cuisine. Although the classic version made with chickpeas is the best known, there are variants that incorporate original and nutritious ingredients, such as beetroot. In this recipe we are going to teach you how to prepare an exquisite dish. beet falafel, an option that is not only delicious, but also visually striking thanks to the vibrant color provided by cooked beets.
Beet falafel not only stands out for its unique flavor, but also for its nutritional benefits, as beets are rich in Antioxidants, Vitamins y minerals essential. This recipe is ideal for those looking for a healthy and different alternative to consume legumes. Accompanied by a green salad or a yogurt sauce, this dish is perfect for any occasion.
Ingredients
- 200 g chickpeas (soaked for at least 12 hours)
- 1 small beet, cooked
- 1 garlic clove
- 1 / 2 cebolla
- 1 tablespoon chopped fresh parsley
- 1/2 cayenne chilli (optional)
- 2 tablespoons breadcrumbs
- 1 / 2 teaspoon ground cumin
- Salt to taste
- Olive oil for frying
Step by step
- Preparation of chickpeas: Wash and drain the chickpeas that you have previously soaked well. This step is essential for them to acquire the suitable texture for the falafel dough.
- Base preparation: Place the chickpeas in a food processor along with the garlic, onion, parsley, cumin and a pinch of salt. Blend until smooth.
- Adding the beetroot: Add the chopped cooked beetroot and blend again. The mixture should be completely tinted with the colour of the beetroot.
- Dough consistency: Add the breadcrumbs and mix well to obtain a more compact dough. If the mixture is too wet, you can add a little more breadcrumbs.
- Formation of the balls: Using your hands, form walnut-sized balls. If you prefer, you can flatten them slightly.
- Fry: Heat plenty of olive oil in a frying pan and fry the balls in small batches. Make sure the oil is very hot to prevent them from absorbing too much fat. Fry them until they are evenly golden.
- Drained: Remove the falafel from the oil and place them on absorbent paper to remove excess fat.
Tips and Variations
For a healthier touch: If you want a lighter alternative, you can choose to bake the falafel instead of frying them. Preheat the oven to 190°C, place the balls on a baking tray lined with baking paper and bake for 20-25 minutes, turning them over halfway through.
Ideal accessories: This falafel goes perfectly with a yogurt sauce homemade or a classic pita bread. For the sauce, mix unsweetened natural yogurt with a little lemon juice, minced garlic, olive oil, salt and fresh herbs such as dill or mint.
Dough texture: Consistency is key to prevent the balls from falling apart when frying. If you notice that the dough is too moist because of the beetroot, you can add a few grams of chickpea or oat flour to adjust it.
What to serve with beetroot falafel?
Beet falafel is very versatile. You can serve it as a main dish or as part of a larger menu. Here are some suggestions:
- Green salad: A simple mix of lettuce, arugula and spinach with a touch of vinaigrette is a perfect accompaniment option.
- Oriental side dishes: Pair falafel with hummus, tabbouleh or spiced rice for a themed menu.
- Dish to share: Serve the falafel as an appetizer with vegetable sticks, other versions of falafel like this one Simple Falafel with Turmeric, and a variety of sauces.
This beet falafel will not only conquer your senses with its flavour and texture, but it will also be a great way to include healthy and colourful ingredients in your diet. Experiment with the accompaniments and enjoy this delicious dish.