It's a vegetarian favourite and with good reason. Crispy and crunchy with a lovely soft centre, falafel are the perfect filling for pittas and flatbreads. In this recipe, fresh beetroots turn the falafel a deep purple hue - fab for children.
- 500g raw beetroot
- 2 x 400g tins chickpeas
- 2 red onions
- 2 tsp. ground cumin
- 100g fresh breadcrumbs
- 1 egg
- 1 tbsp. tahini paste
- Salt and pepper
Finely chop the red onions. Peel the beetroots. Heat a little oil in a frying pan and fry off the onions until softened and translucent. Add the cumin and fry for another minute or two.
Put about 3/4 of the beetroot, the chickpeas, cooked onions and cumin, breadcrumbs, egg, tahini paste and salt and pepper into a blender. Whiz until you reach a coarse texture. Fold in the rest of the beetroot.
With floured hands, roll the mixture into small balls. Fry off a little of the mix first to check for seasoning and add more if needed.
Heat oil in a frying pan and fry the falafel until golden and crisp on the outside, around 10 minutes over a medium heat. Alternatively, brush with oil and bake in the oven.