"Everyone knows falafel made from chickpeas, but these beetroot falafel with dip are even better!!!! I roasted the beet and then chopped it with chickpeas and herbs, which is done really quick.
Roasted, they are wonderfully crispy and soooo delicious. I served them with a yogurt-mayo dip with gochujang, which fits wonderfully!"
Beetroot Falafel
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Recipe Description
Falafel are deep-fried patties made from crushed chickpeas with herbs and spices, which are particularly popular internationally as a snack. The dish is part of Arabic cuisine.
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Prep time: 15mins
Cook time: 50mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 small Beetroots
- 2 cloves Garlic
- 1 can Chickpeas, drained and rinsed
- 1/2 bunch Parsley
- 1 tbsp mixed Paprika, pepper, cumin, rosemary
- 1 tsp Salt
- 1 tbsp Olive Oil
- 4 tbsp Mayonnaise
- 150 g Natural Yoghurt
- 2 clove of Garlic
- 1 tsp Gochujang, Korean Chili Paste
Method
Step 1
Cut the beetroot into cubes and roast on a baking tray in the oven at 180 C degrees for 30 minutes. Leave to cool.
Step 2
Place the roasted beetroot in a blender with the parsley, garlic, chickpeas, olive oil and spices and chop. The result should be a crumbly mixture.
Step 3
Now press together approx. golf ball-sized balls and then press them into a kind of triangle in your hands.
Step 4
Fry the falafels in olive oil, turning several times. They are cooked when they change color slightly.
Step 5
Meanwhile, mix the ingredients for the dip (from Mayo to Gochujang) together and serve with the falafels.