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Beetroot falafel on toasted pita

Beetroot falafel on a toasted pita is a delicious vegetarian dish.

Prep Time
10 mins
Cook Time
10 mins
Cuisine: Middle Eastern , Vegetarian

Ingredients

  • 500 gm peeled raw beetroot
  • 2 x 400g tins of chickpeas drained
  • 2 T olive oil
  • 1 red or white onion chopped
  • 2 cloves garlic crushed
  • 1 tsp cumin
  • 1 tsp salt
  • 1 Tbsp freshly grated ginger
  • 1 cup breadcrumbs
  • 1 free-range egg
  • 1 Tbsp Tahini
  • 1 T lemon juice
  • small bunch approx 10g of coriander/cilantro, stalks on
  • freshly ground black pepper
  • Oil for deep-frying
  • half a cup of seasoned flour to dust
  • slaw to serve
  • spicy mayo see above
  • Fresh coriander/cilantro leaves
  • micro leaves or other small salad leaves
  • toasted pita bread

Instructions

    Cup of Yum
  1. Grate the beetroot and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place layers of paper towel on a large tray and have a slotted spoon ready.
  7. 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.
  8. 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.
  9. Spread the spicy mayo, add the slaw and garnish and serve.

Notes

  • Oven-bake the falafel if you prefer a healthier option.