Falafel & Beetroot

This recipe was created for a client in India.  The final dish was a little different to this, although the concept remains the same.  A good falafel (in my opinion) is a bit 'chunky' so I like to blend half the mixture first and then pulse the rest to keep some chickpea texture.  Another great way to serve this is with pomegranate when it is in season.

 

FALAFEL

INGREDIENTS

5 cups of dried chickpeas (soaked overnight)

2 onions

1 cup of fresh parsley

6 cloves of garlic

3 tablespoons of plain flour

3 tablespoons of salt

5 teaspoons of ground cumin

2 teaspoons of ground coriander

½ teaspoon of ground black pepper

½ teaspoon of chilli powder

½ teaspoon ground cardamom

Vegetable oil for deep frying

METHOD

  • Fry onion and garlic until soft.
  • Add spices and cook for a minute until toasted.
  • Add to drained chickpeas in a blender and process until combined.
  • Add oil or flour to the mix until you get your desired consistency.  Test balls by frying one in oil.

 

BEETROOT DIP

INGREDIENTS

500g of beetroot

Olive oil

Salt flakes

Black pepper

1 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp chilli powder

150g yoghurt

35ml pomegranate molasses

METHOD

  • Puree until smooth

 

TO SERVE

  • Roasted Beetroot ‘jewels’ cut into 1cm cubes
  • Dehydrated beetroot ‘chips’ (can be found at supermarkets, or roast slices of beetroot very slow and low for several hours)
  • Small orange tomatoes, cut into 4.
  • Fresh coriander leaves.