MINI BEETROOT FALAFELS

MINI BEETROOT FALAFELS

MINI BEETROOT FALAFELS

Ingredients

  • 4 cups soaked chickpeas
  • 1 cup shredded beets
  • 1/2 large chopped onion
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 4 garlic cloves (minced)
  • 6 tbsp flour
  • 2 tsp baking powder
  • 1 tsp cumin powder
  • 1 tsp sea salt
  • 1/4 tsp cayenne pepper (optional)
  • vegetable oil for frying

Instructions

  • Place the drained, uncooked chickpeas in the food processor. Pulse it a few times to break the chickpeas and then add the rest of the ingredients.
  • Pulse the mixture until all the ingredients are evenly distributed and the chickpeas look well processed but not pureed.
  • Using a tablespoon, scoop the mixture and form a small ball. You may need to dip the spoon in clean water to prevent the mixture from sticking. Repeat this step until you run out of the mixture.
  • Press these balls slightly with your fingers to form small and cute patties.
  • Fry the patties in the vegetable oil on the medium heat for about 2-3 minutes on each side.

Recipe source