Beetroot falafel

Beetroot falafel

It is not the first time that we prepare falafel in Bezzia. We begin by proposing the classic version of this preparation so popular in the middle eastDo you remember it? Then we invite you to prepare a spinach version and now? We encourage you to try this beet falafel.

Probably what most catches your attention about this beet falafel is the color of the dough. Cooked beetroot dyes the dough a vivid color that later fades when fried. Accompany this falafel with a green salad and you will have a meal 10.

Ingredients

  • 200 g. chickpeas, soaked the day before
  • 1 tablespoon chopped parsley
  • 1 garlic clove
  • 1 / 2 cebolla
  • 1/2 cayenne chilli (optional)
  • 1 small beet, cooked
  • 2 tablespoons breadcrumbs
  • Olive oil
  • Sal Island

Step by step

  1. Wash and drain the chickpeas.
  2. Put them in the blender along with the parsley, garlic, onion and a pinch of salt and shred the whole until you get a dough.
  3. Add the beet cut into pieces and crush again until the dough is evenly colored.

Beetroot falafel

  1. Then add the breadcrumbs to the mixture and then form balls about the size of a walnut.
  2. Fry them in oil very hot (as if they were croquettes) and once browned, take them out and place them on an absorbent paper to avoid excess oil.
  3. Serve hot beet falafel with a green salad

Beetroot falafel


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