Beetroot Falafel with Pita Bread
Discover the vibrant flavors of Middle Eastern cuisine with this delightful recipe for Beetroot Falafel paired perfectly with toasted whole wheat pita bread. These colorful falafels not only offer a stunning presentation but also a healthy and satisfying meal option, ideal for dinner or a light lunch. Let’s embark on a culinary journey that combines the earthiness of beetroot with the heartiness of chickpeas, enhanced by aromatic spices and fresh herbs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (peeled and roughly grated) | 300 grams |
| Kabuli Chana (white chickpeas, boiled) | 1 ½ cups |
| Whole wheat breadcrumbs | ¼ cup |
| Ginger (grated) | 1 teaspoon |
| Paprika powder | 1 teaspoon |
| Extra virgin olive oil | 1 teaspoon + as required |
| Parsley leaves (chopped) | 2 tablespoons |
| Cumin powder (jeera) | ½ teaspoon |
| Sesame seeds (til seeds) | 3 tablespoons |
| Salt | to taste |
| Whole wheat pita bread (toasted) | 4 pieces |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 350 |
| Protein | 12 grams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 10 grams |
| Fat | 14 grams |
| Sodium | 250 mg |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total | 40 |
Instructions
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Prepare the Beetroot Mixture: Begin by placing the peeled and roughly grated beetroot into a blender. Add the boiled chickpeas, grated ginger, paprika powder, chopped parsley, cumin powder, sesame seeds, salt, and a teaspoon of extra virgin olive oil. Blend the ingredients together until you achieve a smooth, cohesive mixture.
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Combine with Bread Crumbs: Once blended, transfer the beetroot mixture into a bowl. Gradually mix in the whole wheat breadcrumbs until fully incorporated. Allow this mixture to rest for about 10 minutes; this helps in achieving the right consistency for shaping the falafel.
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Shape the Falafel: After resting, take a portion of the beetroot mixture and roll it into medium-sized balls, then gently flatten each ball to create a patty shape. Repeat until all the mixture is shaped into falafel patties.
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Fry the Falafel: In a cast iron skillet, heat sufficient extra virgin olive oil over medium heat. Once the oil is hot, carefully add 2-3 falafel patties at a time. Fry them until they turn golden brown, about 3-4 minutes on each side. Remove the falafel from the skillet and place them on a plate lined with tissue paper to absorb any excess oil. Continue frying the remaining patties in batches.
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Toast the Pita Bread: While the falafel is frying, toast the whole wheat pita bread until it is warm and slightly crispy. You can do this in a toaster or on a skillet.
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Serve: Arrange the beetroot falafel on a serving platter alongside the toasted pita bread. For an extra touch of flavor, drizzle tahini sauce over the falafel and serve with a refreshing side of charred corn and radish salad.
Enjoy Your Meal
Indulge in this delightful beetroot falafel with warm pita bread that bursts with flavor and nutrition. Whether served at a dinner party or as a nourishing weeknight meal, this dish is sure to impress your guests and leave them craving more. The combination of earthy beetroot and protein-rich chickpeas offers a satisfying bite that aligns perfectly with vegetarian diets. Enjoy every colorful bite!
