Beetroot Falafels

Name: Beetroot Falafels
Cook time: 1 h
Total time: 13 h
Yield: 4
Ingredients: 300 g dried chickpeas; 400 g Red prayers; 1 big onion; 6 TABLESPOONS Olive oil; 75 g Breadcrumbs; 7-10 Tbsp Cumin; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Egg yolk (Gr. M); 1-2 TABLESPOONS Tahin (sesame paste; glass); 200 g Greek yoghurt (e.g. Elinas); 125 g Arugula; 2 TABLESPOONS light balsamic vinegar; 1 TEASPOON liquid honey

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Arabic snack favourite with a new coat of paint: beetroot makes the roasted chickpea balls colourful and rich in vital substances.

COOK TIME
60 mins

TOTAL TIME
780 mins

Ingredients

Servings: 4

300 g dried chickpeas
400 g Red prayers
1 big onion
6 TABLESPOONS Olive oil
75 g Breadcrumbs
7-10 Tbsp Cumin
7-10 Tbsp Cayenne pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Egg yolk (Gr. M)
1-2 TABLESPOONS Tahin (sesame paste; glass)
200 g Greek yoghurt (e.g. Elinas)
125 g Arugula
2 TABLESPOONS light balsamic vinegar
1 TEASPOON liquid honey

Directions

1
The day before, put the chickpeas in plenty of water and soak them overnight. Drain the chickpeas, rinse well and bring to the boil covered with fresh water, cook for 45-60 minutes until soft.
2
Wash, peel and coarsely grate the beetroot (Caution: wear disposable gloves - it stains strongly!). Peel and chop the onion. Heat 1 tablespoon of oil in a pan. Fry the onion in it until transparent. Add breadcrumbs, 1 tsp. cumin and cayenne pepper each and fry for another 2 minutes.
3
Drain the chickpeas and let them steam. 2⁄3 Coarsely puree beetroot, chick peas and onion-spice mixture (best done in a blender). Pour the mixture into a bowl. Add egg yolk, the rest grated beetroot and tahini. Mix everything well, season with salt and pepper. Form into 12 medium-sized falafels (approx. 6 cm Ø) and put aside.
4
Mix yoghurt with 1 tablespoon of oil, season with salt and pepper. Sort the arugula, wash and drain well. Mix vinegar, honey, some salt and pepper. Fold in 2 tablespoons of olive oil. Mix the rocket with the vinaigrette. Heat 2 tablespoons of oil in a frying pan. Fry the falafels in it until crispy-brown, while turning. Serve the falafels with yoghurt and salad.