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!