This recipe for beetroot falafel is a great vegetarian, low fat canapé and will make a great, colourful addition to any festive party this season.
Serves: 2, or 4 for a lighter bite
Preparation Time: 10 minutes
Cooking Time: 5-7 minutes
What You’ll Need:
- 1 large beetroot, chopped into small pieces
- 1 can of chickpeas
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 3 tablespoons of fresh flat parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 tablespoons flour
- salt
- pepper
What To Do:
- Drain chickpeas, and place in a pan with fresh water and beetroot and bring to the boil.
- Allow to boil for 5 minutes, then on a low heat, simmer for 20 minutes.
- Drain and allow to cool.
- Combine chickpeas, beetroot, onion, garlic, coriander, salt and pepper (to taste) in food processor and blitz together to form a paste. Lastly add in the flour.
- Form the mixture into small balls, about the size of a ping pong ball and slightly flatten.
- Fry in 2 inches of oil at 350 degrees until golden brown (about 5-7 minutes), or cook on a well greased baking tray at 180/ Gas mark 4 for 20 minutes.
- Serve hot with chutney, tzatziki or hummus in a pitta bread, or alternatively with some leaves.
Recipe from Socialpantry.co.uk.