Beetroot Falafels with Dip
Pane-Bistecca
Everyone knows falafel made from chickpeas, but these beetroot falafel with dip are even better!!!! I roasted the beet and then chopped it with chickpeas and herbs, which is done really quick.
Roasted, they are wonderfully crispy and soooo delicious. I served them with a yogurt-mayo dip with gochujang, which fits wonderfully!
Falafel are deep-fried patties made from crushed chickpeas with herbs and spices, which are particularly popular internationally as a snack. The dish is part of Arabic cuisine.
The place and time of origin of the dish is not known, but it is probably a very old dish. Some historians assume that it originated in Egypt, where it is also called ta’amia, and was possibly created by the Christian Copts as a meatless dish for Lent. Others, however, suspect that it originated in Lebanon or Palestine.
Falafel is also considered a national dish in Israel and is prepared by all inhabitants of Israel, regardless of ethnicity, origin or religion.
Roasted, they are wonderfully crispy and soooo delicious. I served them with a yogurt-mayo dip with gochujang, which fits wonderfully!
Falafel are deep-fried patties made from crushed chickpeas with herbs and spices, which are particularly popular internationally as a snack. The dish is part of Arabic cuisine.
The place and time of origin of the dish is not known, but it is probably a very old dish. Some historians assume that it originated in Egypt, where it is also called ta’amia, and was possibly created by the Christian Copts as a meatless dish for Lent. Others, however, suspect that it originated in Lebanon or Palestine.
Falafel is also considered a national dish in Israel and is prepared by all inhabitants of Israel, regardless of ethnicity, origin or religion.
Ingredients
4 smallish beetroots
2 Cloves of Garlic
1 tin of chickpeas, drained and rinsed
½ Bunch Parsley
1 tsp roasted vegetable spice mix (paprika, pepper, cumin, rosemary)
1 tsp Salt
1 tbsp Olive Oil
4 tbsp Mayonnaise
150 g Natural yoghurt
2 Garlic cloves, grated
1 tsp Gochujang
Dip:
Instructions
1
Step 1
Cut the beetroot into cubes and roast on a baking tray in the oven at 180 C degrees for 30 minutes. Leave to cool.
2
Step 2
Place the roasted beetroot in a blender with the parsley, garlic, chickpeas, olive oil and spices and chop. The result should be a crumbly mixture.
3
Step 3
Now press together approx. golf ball-sized balls and then press them into a kind of triangle in your hands.
4
Step 4
Fry the falafels in olive oil, turning several times. They are cooked when they change color slightly.
5
Step 5
Meanwhile, mix the ingredients for the dip together and serve with the falafels.
Notes
A highlight in terms of color and taste! More Arabian recipes
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