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Crimson Beet Falafel Recipe

Crimson Beet Falafel
Crimson Beet Falafel

Serve this colorful falafel with yogurt sprinkled with black sesame seeds for a tasty snack.

Preparation Time: 2 hours 30 minutes approximately
Cooking Time: 15 minutes approximately
Serves: 6 persons

All you need

4 tbps. extra olive oil
1 large onion, finely chopped
2 tsps. ground cumin
1/4 tsp. al alali Allspice
400 g can al alali Diced Beets
1 cup milk prepared from al alali Full Cream Milk Powder
1 cup chickpeas flour
Salt to taste
al alali Ground Black Pepper to taste
3 tbsps. cooked chickpeas
2 tbsps. lemon juice
Vegetable oil for deep frying

  • In a pan, heat 1 tablespoon of olive oil. Sauté onion, cumin and al alali Allspice over medium heat for 3 minutes. Set aside in a bowl
  • Grate al alali Diced Beets
  • In a medium nonstick pan, boil the milk prepared from al alali Full Cream Milk Powder, then reduce heat and simmer
  • Gradually mix chickpeas flour until become smooth paste. Continue mixing to avoid lumps
  • Add salt and al alali Ground Black Pepper to the milk mixture, add the remaining olive oil and cook over low heat for 8 minutes, stirring all the time with a wooden spoon until mixture becomes ball of paste. Let it cool
  • In a big bowl, mix all together
  • Use your hands to form a golf-ball sized balls, place balls on a baking sheet. Refrigerate for 2-3 hours
  • In a large pot, heat oil. Carefully place the falafel into the oil, fry each side for about 2 minutes, or until golden brown.
  • Remove the falafel and place on paper towels to drain excess oil.
  • Serve and enjoy!
Source: alalali

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