A big goodbye to the scorching summers, welcome the rainy season by relishing these chickpea and beetroot falafel, served very hot with creamy cilantro tahini.
How about a cutting chai with it?????
Preparation Time: 08 hours including soaking of Chickpeas overnight
Cooking Time: 15 to 20 minutes
Chilling Time in Refrigerator- 02 hours
Makes: 10 Balls
Ingredients and Quantity:
Chickpeas, dried- ½ cup
Beetroot, cooked and roughly chopped- 01 no. medium sized
Onion roughly chopped- ½ cup
Parsley, finely chopped- 01 tbsp.
Cilantro, finely chopped- 02 sprigs.
Garlic cloves- 03 nos.
Cumin, lightly roasted- ½ tsp.
Salt- to taste
Bengal gram / Refined flour- 02 tbsp.
Vegetable oil- as required for deep frying
Cilantro Tahini Sauce:
Tahini- 1/4th cup
Garlic cloves-02 nos.
Cilantro, chopped- 1/4th cup
Lemon juice- 01 tsp.
Salt- to taste
Pepper- to taste
Ground cumin- 1/4th tsp.
Wash and put the Chickpeas in a glass bowl with enough water to cover it.
In the morning drain off the water and wash the chickpeas thoroughly.
Let them dry for a little while.
Place the drained and uncooked chickpeas in a food processor. Blend it along with beetroot, onion, parsley, cilantro, garlic, cumin and salt to taste.
Add 02 tbsp. of Bengal gram / refined flour and pulse. Ensure that it blends properly but not pureed.
Place the mixture in a bowl, which is covered in the refrigerator for 02 hours.
Form the mixture into 10 equal balls and deep fry in hot oil on each side so that it is evenly cooked and coloured.
For preparing the Cilantro Tahini Sauce:
Pulse garlic, cilantro, cumin, salt and pepper in a food processor until smooth. Add tahini and lemon juice; process only for 30 seconds. Add water to adjust consistency and whisk well.
Serve the beetroot falafel hot with Cilantro Tahini Sauce.
- You may add herbs and freshly ground black peppercorns in the Chickpea mixture before it is refrigerated.
- You may add more Bengal gram / refined flour to the chickpea mixture, if required.