Beetroot falafel on toasted pita
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Prep Time
10 mins
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Cook Time
20 mins
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Cuisine
Middle Eastern, Vegetarian
Beetroot falafel on toasted pita
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Beetroot falafel on a toasted pita is a delicious vegetarian dish.
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Ingredients
- 500 beetroot peeled raw
- 2 chickpeas drained, 400g tins
- 2 T olive oil
- 1 onion chopped, or red onion
- 2 cloves garlic crushed
- 1 tsp cumin
- 1 tsp salt
- 1 Tbsp ginger freshly grated
- 1 cup breadcrumbs
- 1 egg free-range
- 1 Tbsp tahini
- 1 T lemon juice
- small bunch approx 10g of coriander/cilantro, stalks on
- black pepper freshly ground
- oil for deep-frying
- flour half a cup, seasoned, to dust
- slaw to serve
- mayonnaise see above, spicy
- Coriander leaves aka cilantro leaves, fresh
- microgreens or other small salad leaves
- pita bread toasted
Instructions
- Grate the beetroot and set it aside.
- Heat the olive oil in a non-stick pan and soften the onion for about 5 minutes. Add the garlic and continue to cook for a minute or two. Set aside.
- In the Breville Whiz Pro food processor, add all the ingredients except a third of the grated beetroot and half a tin of chickpeas. Process until well combined but not overly smooth. Add the chickpeas and pulse a few times until they have just broken up. Add the remaining beetroot and blend for a couple of seconds.
- Heat sunflower oil in a medium heavy-based pot or deep fat fryer. You want the oil to be at least 10cm deep. I find using a smaller pot is easier as less oil is required.
- Place the seasoned flour in a flat dish, and using a tablespoon measure, scoop out the falafel mix and drop it onto the flour. Roll these lightly to dust in the flour.
- Place layers of paper towel on a large tray and have a slotted spoon ready.
- When the oil has reached 180C / 350F - drop about 10 - 12 balls into the oil and fry for about 3 - 5 minutes until they start going brown. Be careful not to overcrowd the oil as this will reduce the temperature. Remove with a slotted spoon and drain on the kitchen paper.
- Brush the pita bread halves lightly with olive oil and toast them on a griddled pan to give them a toasty flavour and crunchy texture.
- Spread the spicy mayo, add the slaw and garnish and serve.
Notes
- Oven-bake the falafel if you prefer a healthier option.
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