Thursday, January 25, 2018

Beetroot falafel


BEETROOT FALAFEL




Learn how to make delicious falafel made of beetroot and chickpeas, an alternative to the classic Middle East speciality.

INGREDIENTS

For the falafel

Chickpeas - 600 g, canned , drained and patted dry
Beetroot - 225 g, cooked (in juice), drained and diced
Shallot - 1, finely chopped
Pine nuts - 2 tbsp
Coriander - 1 tbsp, leaves, chopped
Cumin - 1 tsp, ground
Paprika - 1/2 tsp
Lemon juice - 1 tbsp
Cornflour - 2 - 3 tbsp, plus extra, if needed
Olive oil - 3 tbsp
Salt
Pepper - black, freshly ground

To serve

Yogurt - 180 g, stirred
Extra virgin olive oil - 3 tbsp
Mint - 1 tbsp, leaves, julienned
Nigella seeds - 1 tsp
Coriander - 1/2 tsp, ground

INFO BOX

Preparation time - 30 m
Cooking time - 20 m
Recipe category - Brunch
Recipe yield - 4
Recipe cuisine - Middle Eastern

PREPARATION

For the falafel

  • Preheat the oven to 180°C (160° fan) | gas 4.
  • Grease and line a large baking tray with greaseproof paper.
  • Combine the chickpeas, beetroot, shallot, pine nuts, coriander, ground cumin, paprika, lemon juice, and plenty of seasoning in a food processor.
  • Pulse until a crumbly mixture forms, then stir in enough cornflour to give you a dough that's easy to shape.
  • Shape tablespoons of the mixture into round falafel, 18-20 in total.
  • Arrange, spaced apart, on the lined baking tray, and drizzle with olive oil.
  • Bake for 18-22 minutes until firm and starting to turn golden at the edges.
  • Remove from the oven and leave to cool on a wire rack.

To serve


Spoon the yogurt into a bowl and pour over the olive oil.

Sprinkle over the mint, nigella seeds, and ground coriander before serving as a dip alongside the falafel.

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