When I travel around Europe and I’m not sure where to find veggie food, I often look for middle eastern delis. The reason is because they often serve falafel – and where there is falafel, you’re guaranteed to find something vegetarian. 😉
What makes a falafel truly amazing often comes down to the freshness. The best places prepare the mixture in advance, and only cook the balls once they get an order, to make sure they don’t dry out.
These falafels are my homemade version where I’ve added some beet root as a little twist on the traditional falafel.
- ½ tbsp olive oil
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1 can (400 g /14 oz) chickpeas, rinsed and drained
- 250 g / 9 oz raw beets (about 2), peeled and grated
- 1/2 cup bread crumbs
- ½ tbsp tahini
- 2 tbsp corn starch
- salt, efter smak
- vegetable oil, for frying
- 1/2 cup non-dairy yoghurt
- ½ tbsp tahini
- 2 tomatoes, chopped
- Fry the onion in olive oil until soft. Add spices and fry for another minute and then transfer to a food processor.
- Add chickpeas, 2/3 of the grated beets, bread crumbs, tahini and corn starch and mix until a crumbly mixture.
- Transfer the mixture to a bowl and combine with the remaining grated beets. Add salt and spices to taste.
- Shape into balls with wet hands and leave in the fridge for 30 minutes. Place the balls on a baking tray lined with parchment paper and brush them with some oil. Bake in the oven at 200°C/390F for 20-25 minutes.
- Mix tahini with non-dairy yoghurt and serve on flatbread with falafel, salad and tomato.