Beetroot Falafel with Cilantro Tahini

Name: Beetroot Falafel with Cilantro Tahini
Total time: 900 s
Yield: 10 Balls
Cuisine: Indian
Ingredients: 1/2 cup Chickpeas dried; 1 no. medium sized Beetroot cooked and roughly chopped; 1/2 cup Onion roughly chopped; 1 tbsp Parsley finely chopped; 2 sprigs Cilantro finely chopped; 3 nos. Garlic cloves; 1/2 tsp Cumin lightly roasted; To taste Salt; 2 tbsp Bengal gram / Refined flour; Vegetable oil- as required for deep frying; For the Cilantro Tahini Sauce:; 1/4 cup Tahini; 2 nos. Garlic cloves; 1/4 cup Cilantro chopped; 1 tsp Lemon juice; To taste Salt; To taste Pepper; 1/4 tsp Ground cumin

Chef Reetu Uday Kugaji @cook_13356314

A big goodbye to the scorching summers, welcome the rainy season by relishing these chickpea and beetroot falafel, served very hot with creamy cilantro tahini.
How about a cutting chai with it?????

Chef Reetu Uday Kugaji @cook_13356314

A big goodbye to the scorching summers, welcome the rainy season by relishing these chickpea and beetroot falafel, served very hot with creamy cilantro tahini.
How about a cutting chai with it?????

Saved

Ingredients

15 minutes

10 Balls

1/2 cupChickpeas dried
1no. medium sized Beetroot cooked and roughly chopped
1/2 cupOnion roughly chopped
1 tbspParsley finely chopped
2 sprigsCilantro finely chopped
3nos. Garlic cloves
1/2 tspCumin lightly roasted
To tasteSalt
2 tbspBengal gram / Refined flour
Vegetable oil- as required for deep frying
For the Cilantro Tahini Sauce:
1/4 cupTahini
2nos. Garlic cloves
1/4 cup Cilantro chopped
1 tspLemon juice
To tasteSalt
To tastePepper
1/4 tsp Ground cumin

Saved

Steps

15 minutes

1

Wash and put the Chickpeas in a glass bowl with enough water to cover it.
Soak Overnight.
2

In the morning drain off the water and wash the chickpeas thoroughly.
Let them dry for a little while.
3

Place the drained and uncooked chickpeas in a food processor. Blend it along with beetroot, onion, parsley, cilantro, garlic, cumin and salt to taste.
4

Add 02 tbsp. of Bengal gram / refined flour and pulse. Ensure that it blends properly but not pureed.
5

Place the mixture in a bowl, which is covered in the refrigerator for 02 hours.
6

Form the mixture into 10 equal balls and deep fry in hot oil on each side so that it is evenly cooked and colored.
7

For preparing the Cilantro Tahini Sauce:
Pulse garlic, cilantro, cumin, salt and pepper in a food processor until smooth. Add tahini and lemon juice; process only for 30 seconds. Add water to adjust consistency and whisk well.
8

Serve the beetroot falafel hot with Cilantro Tahini Sauce.
9

Chef Tips:
1. You may add herbs and freshly ground black peppercorns in the Chickpea mixture before it is refrigerated.
2. You may add more Bengal gram / refined flour to the chickpea mixture, if required.