Beetroot Falafel on Toasted Pita

http://ifttt.com/images/no_image_card.png

By Sam Linsell

Ingredients 

• 500gm peeled raw beetroot
• 2 x 400g tins of chickpeas, drained
• 2T olive oil
• 1 red or white onion, chopped
• 2 cloves garlic, crushed
• 1tsp cumin
• 1tsp salt
• 1Tbsp freshly grated ginger
• 1 cup breadcrumbs
• 1 free-range egg
• 1Tbsp tahini
• 1T lemon juice
• small bunch (aprox 10g) coriander / cilantro, stalks on
• freshly ground black pepper
• oil for deep-frying
• half a cup of seasoned flour to dust
• slaw to serve
• spicy mayo (see above)
• fresh coriander / cilantro leaves
• micro leaves or other small salad leaves
• Toasted pita breads

Instructions

1. Grate the beetroot and set aside.
2. Heat the olive oil in a non stick pan and soften fora bout 5 minutes. Add the garlic and continue to cook for a minute or two. Set aside.
3. In the Breville Whiz Pro food processor, add all the ingredients except a third of the grated beetroot and half a tin of chickpeas. Process until well combined but not overly smooth. Add the chickpeas and pulse a few times until they have just broken up. Add the remaining beetroot and blend for a couple of seconds.
4. Heat sunflower oil in a medium heavy based pot or deep fat fryer. – You want the oil to be at least 10cm deep. I find using a smaller pot is easier as less oil is required.
5. Place the seasoned flour in a flat dish, and using a tablespoon measure, scoop out the falafel mix and drop onto the flour. Roll these lightly dust in the flour.
6. Place layers of paper towel on a large tray and have a slotted spoon ready.
7. When the oil has reached 180C / 350F – drop about 10 – 12 balls into the oil and fry for about 3 – 5 minutes until they start glowing brown. Be careful not to overcrowd the oil as this will reduce the temperature. Remove with a slotted spoon and drain on the kitchen paper.
8. Brush the pita bread halves lightly with olive oil and toast them on a gridded pan to give them a toasty flavour and crunchy texture.
9. Spread the spicy mayo, add the slaw and garnish and serve.

Source: Beetroot Falafel on Toasted Pita – Drizzle and Dip 

Image Credit: Beetroot Falafel on Toasted Pita

The post Beetroot Falafel on Toasted Pita appeared first on NUTRITIONCLUB.