Pita bread, yoghurt and delicious filling of some kind. I mean, it’s a pretty amazing meal in itself. I do love a kebab every now and then, or a falafel. Or… beetroot falafel.
Beetroot is an incredible vegetable, so diverse, but I know not every one is keen on it. It has an earthy flavour that not everyone appreciates. But these beetroot falafel are divine.
You can have them with salad or in pita bread, however you fancy. Personally, I don’t think you can go wrong with having it a sandwich or sorts. But you need to have Greek yoghurt, which is my favourite condiment.
Now I use raw beetroot, but you are more than able to use pre-cooked beetroot, but it is vacuum-packed in plastic, so choose wisely. I also recommend roasting the chickpeas, as it helps to dry them out and prevent the falafel from falling apart.
I apologise for the lack of rambling today. I’m currently watching the beloved late Heath Ledger in A Knight’s Tale. So many people are in this film. Jasper from The Holiday. Maggie from The Holiday. Dave from The Full Monty (or King Robert Baratheon from Game of Thrones). Vision from The Avengers. Steve the Pirate from Dodgeball: A True Underdog Story.
So with that, here’s the recipe my dears.
2 large raw beetroot, or 4 small pre-cooked
1 can chickpeas, drained and rinsed
4 garlic cloves, peeled
handful fresh parsley
1 tablespoon ground coriander
1 heaped teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
- Preheat the oven to 200C. If using raw beetroot, chop off the leaves and stems, and use in this recipe for citrus beetroot stems. Peel the beetroot and chop into cubes. Place on a lined baking tray and bake for 45 minutes, or until soft. Allow to cool slightly. If using pre-cooked beetroot, skip this step (except for the oven preheating).
- Roast the chickpeas in the oven for 5 – 10 minutes toasting them slightly.
- Place all ingredients into a food processor and blitz to form a chunky paste.
- Wet your hands, and form the beetroot mixture into 6 large falafel patties, or 10 small ones.
- Bake in the oven for 10 minutes each side. Alternatively you can grill them for 8 minutes on each side, or simply finish them under the grill to give them a slightly charred skin once they’ve been baked.
- Enjoy with Greek yoghurt (mix it with a bit of lemon juice and tahini) and red cabbage in pita breads.