Seed the chilli for a milder taste.
Ingredients
| 1 | small (raw) beetroot, peeled and chopped |
| 1/2 | small red onion, chopped |
| 1 | large garlic clove, chopped |
| 1 | green chilli, chopped |
| 1/2 cup | parsley leaves, chopped |
| 1/2 cup | coriander leaves, chopped |
| 400g can | chickpeas, well drained |
| 1 | lemon, finely grated rind |
| 1 tsp | ground cumin |
| 1 tsp | turmeric |
| 1 tsp | salt |
| 2 Tbsp | chickpea flour or plain flour |
| 1 Tbsp | lemon juice |
| 1 Tbsp | rice bran oil for frying |
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Directions
- Place the beetroot, onion, garlic and chilli in a food processor and whizz until well chopped. Add the herbs. Process until finely chopped. Add the drained chickpeas then pulse until finely ground. Add the remaining ingredients — except the oil— and mix well.
- Take tablespoons of the falafel mixture and form into balls. Flatten slightly.
- Pour the oil into a deep frying pan — about 1cm deep. Fry the falafel in batches for about 4 minutes, until brown. Drain on paper towels.
- Great served hot quartered toasted pita breads together with equal amounts of tahini and yoghurt combined.
