Beetroot Falafel with Cilantro Tahini
Beetroot Falafel with Cilantro Tahini

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beetroot falafel with cilantro tahini. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beetroot Falafel with Cilantro Tahini is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Beetroot Falafel with Cilantro Tahini is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook beetroot falafel with cilantro tahini using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot Falafel with Cilantro Tahini:
  1. Prepare 1/2 cup Chickpeas dried
  2. Take 1 no. medium sized Beetroot cooked and roughly chopped
  3. Make ready 1/2 cup Onion roughly chopped
  4. Make ready 1 tbsp Parsley finely chopped
  5. Prepare 2 sprigs Cilantro finely chopped
  6. Take 3 nos. Garlic cloves
  7. Take 1/2 tsp Cumin lightly roasted
  8. Get To taste Salt
  9. Prepare 2 tbsp Bengal gram / Refined flour
  10. Prepare Vegetable oil- as required for deep frying
  11. Take For the Cilantro Tahini Sauce:
  12. Get 1/4 cup Tahini
  13. Get 2 nos. Garlic cloves
  14. Prepare 1/4 cup Cilantro chopped
  15. Make ready 1 tsp Lemon juice
  16. Prepare To taste Salt
  17. Get To taste Pepper
  18. Prepare 1/4 tsp Ground cumin
Steps to make Beetroot Falafel with Cilantro Tahini:
  1. Wash and put the Chickpeas in a glass bowl with enough water to cover it. - Soak Overnight.
  2. In the morning drain off the water and wash the chickpeas thoroughly. - Let them dry for a little while.
  3. Place the drained and uncooked chickpeas in a food processor. Blend it along with beetroot, onion, parsley, cilantro, garlic, cumin and salt to taste.
  4. Add 02 tbsp. of Bengal gram / refined flour and pulse. Ensure that it blends properly but not pureed.
  5. Place the mixture in a bowl, which is covered in the refrigerator for 02 hours.
  6. Form the mixture into 10 equal balls and deep fry in hot oil on each side so that it is evenly cooked and colored.
  7. For preparing the Cilantro Tahini Sauce: - Pulse garlic, cilantro, cumin, salt and pepper in a food processor until smooth. Add tahini and lemon juice; process only for 30 seconds. Add water to adjust consistency and whisk well.
  8. Serve the beetroot falafel hot with Cilantro Tahini Sauce.
  9. Chef Tips: - 1. You may add herbs and freshly ground black peppercorns in the Chickpea mixture before it is refrigerated. - 2. You may add more Bengal gram / refined flour to the chickpea mixture, if required.

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