Beetroot Falafel with Vegan Tahini Yoghurt
Everybody seems to love falafel and they are always a welcome addition to any spread in my house!
Makes 40
Prep time 30 minutes
Cook time 30 minutes
Ingredients:
Falafel:
1 red onion, finely chopped
4 garlic cloves, grated or crushed
2 tsp ground cumin
1 tsp ground coriander
300g ready cooked beetroot, drained and roughly chopped
2 x 400g can of chickpeas, drained
1 tbsp rapeseed oil
Small bunch of fresh coriander & mint, roughly chopped
2 tbsp tahini
1 Lemon, zest and juice
1 tsp bicarbonate of soda
100 g of plain flour
1 tsp salt and black pepper
Sunflower oil for deep frying
Yogurt:
200g thick vegan yogurt
30g tahini
Juice 1/2 lemon
Salt
2 tbsp sesame seeds
Small bunch of mint
2 lemons, cut into wedges
Method:
Heat the oil in a small frying pan add the chopped onions and fry for five minutes until soft. Add the spices and the garlic and fry for a couple more minutes until the spices smell fragrant.
Put the beetroot in the food processor, along with the chickpeas the herbs, lemon juice and zest and tahini. Add the onion mix and blend on a high speed for a few minutes. You may need to scrape it down so everything gets blended.
Add the flour, bicarb and seasoning and blend again. Let it bind for a few minutes whilst you finish the rest.
Heat the sunflower oil in a deep fat fryer or deep pan, it should be at least 3 inches deep and be able to crisp a small piece of bread in around 30 seconds.
Combine the tahini, lemon, salt and yoghurt in a small bowl. Some tahini can be quite firm, so you may need to soften before by crushing it against the side of the bowl with a spoon.
Using two spoons, quenelle the mix and carefully drop each quenelle into the hot oil, making sure not splash yourself. You will need to this in batches. Fry for around 4 minutes and then remove with a slotted spoon to a tray lined with kitchen towel.
Arrange the falafels on a serving platter along side the yoghurt. Sprinkle with sesame seeds mint and serve with lemon wedges.
Comments