Falafels are chickpea croquettes typical of the Middle East. This recipe for a different way to eat pulses is a lovely pink version for a healthy and nutritious snack with guests or a family picnic. It goes perfectly with herbed yoghurt sauce with lemon and tahini or cashew-cauliflower sauce and salad.
Productos con los que prepararla
Ingredients
- 400 g Chickpeas (soaked overnight)
- 80 g Cooked beetroot 80g
- 80 g Flour (ideally chickpea flour )
- 2 cloves Garlic
- 2 ts Cumin
- 70 g Medium onion
- Salt and pepper to taste
Instructions
- Soak the chickpeas the night before.
- Drain the chickpeas well.
- Place the blades in the chefbot.
- Put all the ingredients together in the mixing bowl and beat for 15 seconds on speed 8.
- Open and with the help of a spatula push down the leftovers from the walls.
- Program another 15 seconds on speed 8.
- Push the dough down again with the spatula and repeat the beating for another 15 seconds at speed 8. (If you want a very smooth texture, with no chunks, repeat the operation until you get your favourite texture).
- Roll the falafels into compact balls of dough with your hands.
- They can be fried in oil in the frying pan, or in the air fryer, or baked for about 15 minutes at 180º in a preheated oven, until golden brown and firm.
- Serve with sauce to taste and salad.