Ingredients :
- 90 g chickpeas (about 100 ml)
- 2 small red beets or 1 large
- 1/2 tsp salt
- 1 Tbsp chopped parsley
- 1/2 tsp cumin seeds, lightly ground
- 1/2 tsp fennel seeds, lightly ground
- to taste Pepper
- 3 Tbsp flour
- Vegetable oil for frying
Method :
- Soak the chickpeas for at least 6 hours or overnight. Drain before using. Peel the beets and garlic.
- Slice the beets and garlic. Process in a food processor or blender with herbs and salt until finely ground up but not turned into a paste.
- Remove the mixture to a bowl and mix in 3-4 Tablespoons flour until it stays together without falling apart when forming into round falafel. Form into about 10-12 oblong falafel.
- Heat about 1 inch oil in a heavy pot or frying pot until hot (about 350-360F if measuring temperature). Fry falafel in batches.
- Fry one side until lightly browned then turning over to fry other side. It took about 3-4 minutes on each side for me.
- When they are finished, set on a rack or paper towels to drain off extra oil.
- Serve with yogurt sauce, lettuce, honey mustard, cheese or other favorite topping in pita bread, tortillas or lettuce wraps!
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