Makes 10

Olive oil

1 large carrot, peeled and grated

2 raw beetroot, peeled and grated

1 clove of garlic, finely chopped

1 tin chickpeas, drained and rinsed

Zest of 1/2 lemon

1 egg

50g sesame seeds

1 Heat some olive oil in a large frying pan, and when hot add the grated carrot and beetroot, and the garlic. Turn down the heat, season well with salt and pepper, and cook for about 5 minutes, until all the veg is soft. (If there is any liquid in the pan at this stage, drain it off.) Transfer it all to a large mixing bowl.

2 Put the chickpeas, lemon zest and egg in a food processor, and process until fairly smooth. Add this to the vegetables along with half of the sesame seeds, and mix it all together using your hands, until well combined.

3 Scatter the rest of the sesame seeds on a plate. Divide the mixture into ten equal-sized balls and gently roll them in the sesame seeds.

4 Get a clean frying pan (preferably non-stick), and pour in enough olive oil to cover the bottom. Heat until really hot, then carefully place the falafels in the pan, pressing each one down slightly. Cook for about 4-5 minutes, or until nicely browned, then turn over and cook the other side. Serve with warm pitta.

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2 Responses to “RECIPE beetroot, carrot and sesame falafels”

  1. Choclette Says:

    Yum, love the idea of using beetroot in this, just what you wouldn’t expect to have in a middle eastern dish.

  2. I know what you mean, which is exactly why I was so surprised to see lovely big beets in a market in Istanbul at Christmas! It seems such an English veg, doesn’t it.

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