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Falafel Recipe

Easiest Way to Cook Delicious Beetroot Falafel with Cilantro Tahini

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Beetroot Falafel with Cilantro Tahini. For preparing the Cilantro Tahini Sauce: Pulse garlic, cilantro, cumin, salt and pepper in a food processor until smooth. Add water to adjust consistency and whisk well. Serve the beetroot falafel hot with Cilantro Tahini Sauce.

Easiest Way to Cook Delicious Beetroot Falafel with Cilantro Tahini

Gradually drizzle in some water and process, adding more water to thin if needed, until dip is light green and the consistency of sour cream. Making Roasted Beet Falafel // Drain and rinse the chickpeas well. For the falafel: Mince garlic in a food processor. You can cook Beetroot Falafel with Cilantro Tahini using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Beetroot Falafel with Cilantro Tahini

  1. You need 1/2 cup of Chickpeas dried.
  2. It’s 1 of no. medium sized Beetroot cooked and roughly chopped.
  3. Prepare 1/2 cup of Onion roughly chopped.
  4. It’s 1 tbsp of Parsley finely chopped.
  5. You need 2 sprigs of Cilantro finely chopped.
  6. It’s 3 of nos. Garlic cloves.
  7. It’s 1/2 tsp of Cumin lightly roasted.
  8. It’s To taste of Salt.
  9. You need 2 tbsp of Bengal gram / Refined flour.
  10. You need of Vegetable oil- as required for deep frying.
  11. It’s of For the Cilantro Tahini Sauce:.
  12. You need 1/4 cup of Tahini.
  13. It’s 2 of nos. Garlic cloves.
  14. You need 1/4 cup of Cilantro chopped.
  15. Prepare 1 tsp of Lemon juice.
  16. It’s To taste of Salt.
  17. It’s To taste of Pepper.
  18. Prepare 1/4 tsp of Ground cumin.

Add the cilantro and parsley and pulse until finely chopped. Spread chopped beetroot on a baking tray and spray or brush with a little olive oil and season with a little salt. In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar. Puree to smooth and pour into a squirt bottle if you have another one.

Beetroot Falafel with Cilantro Tahini instructions

  1. Wash and put the Chickpeas in a glass bowl with enough water to cover it. Soak Overnight..
  2. In the morning drain off the water and wash the chickpeas thoroughly. Let them dry for a little while..
  3. Place the drained and uncooked chickpeas in a food processor. Blend it along with beetroot, onion, parsley, cilantro, garlic, cumin and salt to taste..
  4. Add 02 tbsp. of Bengal gram / refined flour and pulse. Ensure that it blends properly but not pureed..
  5. Place the mixture in a bowl, which is covered in the refrigerator for 02 hours..
  6. Form the mixture into 10 equal balls and deep fry in hot oil on each side so that it is evenly cooked and colored..
  7. 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..
  8. Serve the beetroot falafel hot with Cilantro Tahini Sauce..
  9. Chef Tips: 1. You may add herbs and freshly ground black peppercorns in the Chickpea mixture before it is refrigerated. 2. You may add more Bengal gram / refined flour to the chickpea mixture, if required..

Heat the olive oil in a frying pan and fry the onions until softened but not coloured. To food processor add garlic and parsley and pulse to chop into small bits. Beetroot Falafel with Chipotle-Tahini Sauce These beetroot falafels are so tasty, healthy and filling! All they need is a delicious sauce to complement them. Our chipotle-tahini sauce hits the right spot with its nutty and smoky flavour and silky consistency.