Crimson beetroot falafel

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4 Tbs olive oil 1 large onion, finely chopped 2 tsp. cumin, ground ΒΌ tsp. allspice, ground 400 grams beetroot, uncooked 220 ml non dairy milk or stock 100 grams chickpea flour 3 Tbs chickpeas, cooked 2 Tbs lemon juice vegetable oil, for deep frying


Heat 1 Tbs olive oil and saute the onion, cumin and allspice for 3-4 minutes. Set aside in a bowl. Cook the beetroot in plenty of water until three quarters cooked (roughly 20 minutes for medsized beets). Drain. Cool and peel the beetroot and grate on a medium sized grater. In medium sized non-stick pan, bring milk or stock to the boil then reduce to a simmer. Little by little, whisk in the chickpea flour until you havea smooth paste. Keep the mixture moving to avoid lumps. Season, then add the remaining olive oil and cook on a low heat for 8 minutes, stirring all the time with a wooden spoon. Like choux pastry, the mixture will come away from the sides of the pan and work into a ball, solidifying as it is heated. Cool the ball of paste, then mix in the sauteed onions, chickpeas, lemon juice and grated beetroot. Using your hands, mould the mixture into small balls and arrange on a tray. Chill in the fridge for a couple of hours. In a pan, heat until very hot enough oil to cover the falafel balls. Carefully place the falafel into the oil and cook for 3-4 minutes, until golden brown. Remove with a slotted spoon and place on kitchen paper to drain.