Seed the chilli for a milder taste.
|1||small (raw) beetroot, peeled and chopped|
|1/2||small red onion, chopped|
|1||large garlic clove, chopped|
|1||green chilli, chopped|
|1/2 cup||parsley leaves, chopped|
|1/2 cup||coriander leaves, chopped|
|400g can||chickpeas, well drained|
|1||lemon, finely grated rind|
|1 tsp||ground cumin|
|2 Tbsp||chickpea flour or plain flour|
|1 Tbsp||lemon juice|
|1 Tbsp||rice bran oil for frying|
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- Place the beetroot, onion, garlic and chilli in a food processor and whizz until well chopped. Add the herbs. Process until finely chopped. Add the drained chickpeas then pulse until finely ground. Add the remaining ingredients — except the oil— and mix well.
- Take tablespoons of the falafel mixture and form into balls. Flatten slightly.
- Pour the oil into a deep frying pan — about 1cm deep. Fry the falafel in batches for about 4 minutes, until brown. Drain on paper towels.
- Great served hot quartered toasted pita breads together with equal amounts of tahini and yoghurt combined.