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Beetroot falafels | www.karlasnordickitchen.com

Beetroot falafels

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Julie Karla

Ingredients

  • 14.1 oz. 400 gr. cooked chickpeas (about 7.1 oz. (200 gr.) dried)
  • 3.5 oz. 100 gr. cooked quinoa
  • 1 medium cooked beetroot about 2.1 oz. (60 gr.)
  • 1 clove of garlic
  • 3 tbsp. freshly chopped parsley
  • 3 tbsp. freshly chopped coriander
  • 1 tsp. cumin
  • 1/2 tsp. ground coriander
  • 1 tsp. salt
  • 1 egg
  • 1 tbsp. chickpea flour
  • 1 tbsp. olive oil
  • Olive oil for frying

Instructions

  1. Blend chickpeas in a food processor with all the ingredients until you have a cohesive mass, from which you can make falafels.
  2. If it seems too dry, add some more olive oil and if you think that it is too moist, add some more chickpea flour.
  3. Shape the mixture into small falafels and fry them in a pan with plenty of olive oil over high heat on both sides.
  4. Serve immediately.