Beetroot Falafel 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. In Syria and Lebanon, falafel is also part of the standard selection of starters (mezze).
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. In Syria and Lebanon, falafel is also part of the standard selection of starters (mezze).
Ingredients
4 small beetroots
2 cloves of Garlic
1 can 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 cloves of garlic, 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
Beautiful and very tasty! More Beetroot Recipes!
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