Baked Beetroot Falafel

Name: Baked Beetroot Falafel
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup chickpeas, dried; 1 beetroot, boiled & chopped; 1 small onion, finely chopped; as needed coriander leaves; 1 tsp coriander powder; 1/4 tsp Black Pepper powder; 1/2 tsp cumin powder; to taste Salt

Vertika Tyagi @cook_14580268

Uttar Pradesh

Falafels are traditionally made with chickpeas and deep fried but don't we always keep looking for healthier alternatives?? So here we tried the baked version.

Now coming to Beetroot, since it's hard for me to consume Beetroot as salad/raw, I always make sure to add it into my recipes so that I eat Beetroot without experiencing it strong taste. No wonder beet with chickpeas was a great combo. I literally used minimal ingredients to make this beautiful, tempting and nutritive dish.

#oven

Falafels are traditionally made with chickpeas and deep fried but don't we always keep looking for healthier alternatives?? So here we tried the baked version.

#oven

Vertika Tyagi @cook_14580268

Uttar Pradesh

Falafels are traditionally made with chickpeas and deep fried but don't we always keep looking for healthier alternatives?? So here we tried the baked version.

#oven

Falafels are traditionally made with chickpeas and deep fried but don't we always keep looking for healthier alternatives?? So here we tried the baked version.

Saved

Ingredients

2 servings

1/2 cupchickpeas, dried
1beetroot, boiled & chopped
1small onion, finely chopped
as neededcoriander leaves
1 tspcoriander powder
1/4 tspBlack Pepper powder
1/2 tspcumin powder
to tasteSalt

Saved

Steps

1

Soak chickpeas overnight. Now you can either boil them or use as it is (soaked and slightly swollen chickpeas)
2

Chop off the head and bottom of beetroot and boil it in pressure cooker for one whistle. Let it cool before further use.
3

Into high speed food processor, add beetroot & chickpeas and blend untill everything has broken down. Do not puree just blend enough to make tiny pieces which on compression binds together.
4

Now add onion, coriander leaves and spices into the beet-chickpea mixture.
5

Roll it into mini balls and press down with hands to make patties.
6

Preheat oven to 190°C.
7

Now if you choose to deep fry, you can use the balls but to bake them we need to make patties out of it.
8

Align a tray with parchment paper and place patties in it.
9

Bake them for 30 mins. Make sure to flip the patties in the mid way, i.e. after 15 mins.
10

Serve hot with tahini sauce or curd.