Prepare to transform your taste buds with a jaw-dropping fusion of traditional Middle Eastern cuisine and stunning beetroot brilliance! This isn't just another falafel recipe—this is a culinary adventure that turns the ordinary into extraordinary. Imagine crispy, ruby-red falafel patties that not only tantalize your palate but also create an Instagram-worthy plate that'll make your friends wonder how you became such a kitchen genius.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- Beetroot
- Chickpeas
- Garlic
- Cumin
- Coriander
- Parsley
- Pita bread
- Tahini
Instructions
- Prepare the beetroot by thoroughly washing and peeling, then grate or finely dice the beetroot into small pieces.
- Drain and rinse the chickpeas, then pat them dry with paper towels to remove excess moisture.
- In a food processor, combine chickpeas, grated beetroot, minced garlic, ground cumin, ground coriander, chopped fresh parsley, salt, and pepper. Pulse until the mixture is well combined but still maintains some texture.
- If the mixture seems too wet, add a small amount of breadcrumbs or flour to help bind the ingredients. The consistency should be firm enough to shape into patties.
- Form the mixture into small, compact falafel balls or patties, approximately 2 inches in diameter.
- Heat olive oil in a large skillet over medium-high heat. Alternatively, you can bake the falafel in a preheated oven at 400°F (200°C) for a healthier option.
- Carefully place the falafel in the hot oil and fry for 3-4 minutes on each side until they develop a crispy, golden-brown exterior.
- While the falafel are cooking, lightly toast the pita bread in a toaster or on a griddle until warm and slightly crisp.
- Prepare the tahini sauce by whisking tahini with lemon juice, water, minced garlic, and a pinch of salt until smooth and creamy.
- To serve, split the toasted pita bread, spread a layer of tahini sauce, and place the beetroot falafel inside. Garnish with additional fresh parsley or chopped herbs.
- Optional: Add additional toppings like sliced cucumber, pickled vegetables, or a light salad to complement the falafel.
Tips
- Moisture Control is Key: Ensure your chickpeas and beetroot are as dry as possible to prevent soggy falafel. Use paper towels to pat ingredients thoroughly.
- Texture Matters: Pulse ingredients in the food processor carefully—you want a mixture that holds together but isn't completely smooth. Rough edges create crispier exteriors!
- Binding Trick: If your mixture seems too wet, add breadcrumbs or a little flour to help the falafel maintain their shape during cooking.
- Cooking Options: While frying gives the most traditional crispy exterior, baking at 400°F is a healthier alternative that still delivers delicious results.
- Tahini Sauce Perfection: Whisk your tahini sauce until it's smooth and adjust liquid to get the perfect drizzling consistency.
- Serving Suggestion: Warm pita is non-negotiable—always toast it just before serving to maximize flavor and texture!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
