Beet Falafels

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Beet Falafels

Yield 6 (with additional batch for freezing)

Author Lucy Tweed

Prep time

30 Min

Cook time

30 Min

Total time

1 Hour

Crispy fried balls of beauty

Ingredients

• 1 1/2 cups (295 g) dried chickpeas
• 1 1/2 cups (295 g) split fava beans
• 2 cups (520 g) Greek-style yogurt (drained overnight)
• 1 carrot, coarsely chopped
• 1 celery stalk, roughly chopped
• 1 brown onion, coarsely chopped
• 2 beetroot, quartered with skins on
• 2 garlic cloves, smashed
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 2 tablespoons sea salt flakes
• Vegetable oil (for shallow frying)
• 1 cup (20 g) flat-leaf parsley, leaves only
• 1 teaspoon sumac
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup (80 g) cornichons or pickles, sliced or chopped
• 1 small salad onion, thinly sliced
• Optional: chili sauce

Instructions

Labne Preperation

1. Place chickpeas and fava beans in a large bowl, cover with water, and let soak overnight.
2. Drain the soaked chickpeas and fava beans.
3. Line a small strainer with paper towels or muslin over a bowl. Put the Greek-style yogurt in the strainer and let it drain overnight in the fridge until it thickens into labne.

Falafel Preparation

1. Using a food processor, blend carrot, celery, onion, and beetroot until finely diced.
2. Add drained chickpeas and fava beans to the processor and blend until the mixture becomes grainy.
3. Blend in garlic, ground coriander, ground cumin, and sea salt until combined.
4. Test the mixture by shaping a small amount into a patty. Adjust blending if necessary until the mixture holds together.

Cooking Falafels

1. Heat vegetable oil in a heavy-based frying pan over medium heat.
2. Shape the falafel mixture into small patties and fry them in batches for approximately 5 minutes on each side or until golden brown.
3. Cook enough for your immediate meal and store any remaining uncooked falafels in an airtight container in the freezer for up to 3 months.

Parsley Salad

1. Toss flat-leaf parsley with sumac, sea salt, olive oil, and red wine vinegar.

Serving

1. Warm pita pockets
2. Serve falafels in pita pockets with labne, parsley salad, sliced pickles, and onions.
3. Optional: Add chili sauce for extra flavor.

Nutrition Facts

Calories

352

Fat

9 g

Sat. Fat

1 g

Carbs

50 g

Fiber

13 g

Net carbs

36 g

Sugar

12 g

Protein

21 g

Sodium

2569 mg

Cholesterol

3 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.