Beet falafel – super delicious!
Beet falafel really surprised me when I made them for the first time. They were nice and crispy on the outside and incredibly juicy on the inside. The beet added to the chickpeas and herbs complemented the little balls with a delicious sweet and earthy note. The recipe is really quite simple.
What is the difference between beet falafel and original falafel?
It may sound strange, but the only difference to the original falafel is the added beet. BUT: this one ingredient makes all the difference.
The taste of the beet falafel is slightly different, as the beet naturally gives the chickpea balls some of their typical sweet, earthy taste. The falafel also takes on a reddish color, but you shouldn’t expect a bright red.
The texture inside the beet falafel is also slightly different. I would describe it as a little meaty. I definitely need to experiment a bit more with this and maybe make a burger out of it one day. The falafel is definitely juicy.
Beet falafel – these are the ingredients
The ingredients are similar to the original: dried chickpeas, garlic, onions, flat-leaf parsley, fresh coriander, coriander seeds and cumin, as well as a little salt and baking powder. Pre-cooked beet is then added.
How to make juicy beet falafel
You can make falafel with beet in no time at all with the following steps:
- Soak the chickpeas: For this recipe, you will need dried chickpeas, which you should soak in plenty of water for at least 12 hours.
- Make the dough: Now simply add all the ingredients together and finely chop them in a food processor or hand blender. The dough should not be too fine, it should have a slightly coarse texture. After mixing, the dough should rest in the fridge for approx. 1 hour.
- Shape the beet falafel: Now you can shape the falafel. You can easily do this with your hands. Once you have formed the balls, you can press them down lightly. This creates the typical shape.
- Fry: Fry the falafel in hot oil (approx. 160°C – 170°C) for about 4 minutes until they are nice and crispy on the outside and super juicy on the inside.
Why not make a double portion straight away, as you can simply freeze the falafel.
I hope you have lots of fun trying them out and enjoying them. Let me know in the comments how you liked the beet falafel and give the recipe a rating.
Recipe for beet falafel
Equipment
- Falafel maker optional
Ingredients
- 250 g dried chickpeas
- 1 Garlic clove
- 1 Onion
- 10 g Coriander fresh
- 10 g flat leaf parsley
- 150 g Boiled red beet
- 2 Teaspoon Cumin ground
- 1 Teaspoon Coriander seeds, ground ground
- 1/2 Teaspoon Baking powder optional
- 1 Teaspoon Salt
- Oil for deep-frying
Zubereitung
- Leave the chickpeas to soak in water overnight. (At least 12 hours)
- Peel the onion and garlic. Cut the onion into quarters.
- Strain the chickpeas in a sieve.
- Mix the chickpeas with the garlic, onion, coriander (fresh and ground), parsley, beet, cumin, baking powder and salt in a powerful blender or hand blender to form a homogeneous mixture. The mixture should not be too fine, but should have a coarse sandy texture.
- Transfer the mixture to a bowl, press flat and place in the fridge for approx. 1 hour to infuse.
- Shape the mixture into small balls, flatten slightly and place on a plate. One ball should weigh approx. 40 g.
- Heat the oil in a pan or deep fryer to approx. 160 °C.
- Fry the beet falafel for approx. 4 minutes and then drain on kitchen paper.
Notes
Nährwerte
Would you prefer not to deep-fry the delicious chickpeas? Then try the oven or hot air fryer version. Another delicious variation is Egyptian falafel.
The falafel with beet is also great in a salad bowl, makes an excellent falafel burger patty or in a falafel kebab or falafel wrap.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
