FALAFEL WITH YOUNG BEET STALK

Preparation time: 40+ min

Difficulty: medium


Serves 4


Ingredients:

  • 250 g dry chickpeas

  • 3 cloves of garlic

  • 1 small leek

  • 6 - 8 young beet stalks

  • 1/2 tsp curry spice

  • 1/2 tsp baked ground paprika

  • lemon juice of 1/2 lemon

  • bunch of parsley

  • 3 tbs chickpea flour

  • 4 tbs sunflower seeds

  • salt and pepper


Soak chickpeas overnight. Drain and rinse them the next day. Cut beet stalks and leek into pieces and add them, together with chickpeas, to a food processor. Add the spices, but don't add chickpea flour and sunflower seeds yet. Mix until you get a combined mixture which is not necessarily smooth.

Add the batter to a bowl, cover, and place it in the fridge for about an hour, until the ingredients are soaked up.

After an hour, take the batter out of the fridge and add chickpea flour to it. The batter must be dry enough to hold together but still keep the juiciness. Form balls with your hands. You may help yourself with an ice cream scoop. Add parchment paper on the tray. Roll the balls in sunflower seeds and place them on the paper. Preheat the oven to 200°C and bake from 20 to 30 minutes, depending on how well done you like falafels.


We served them in ciabatta with lupini beans and microgreens.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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