MINI BEETROOT FALAFELS
- 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
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.