You know if you follow me for a while, I sometimes tend to be a little mono-manic lol of the blow after my Gâteaux Piment, I had an irrepressible desire to make falafels ^ ^ It had been a while I wanted to do it again and as I had not yet published the recipe on the blog, it was the perfect opportunity!
Well, as I can not manage to follow a recipe, the traditional recipe was somewhat shaken by the fact that I had two beets that made gray mine in my vegetable tray ^^ Result: Very girly falafels with the light sweet flavor of beets that have tasted great at home!
I realized the recipe with my faithful Cook Processor from Kitchen Aid that was perfect to grate the beets and mix the chickpea preparation! To serve, I made a simple tahini sauce based on sesame paste and lemon juice.
- 300 g chickpeas
- 150 g beetroot raw
- 1/2 onion
- 1/2 bunch cilantro
- 2 cloves garlic
- 2 Tbsp. flour
- 1 tsp. baking powder
- 1/2 tsp. ground cumin
- 1 pinch salt
- 1 pinch hot pepper
- frying oil
For the tahini sauce
- 125 g sesame paste
- 1/2 lemon
- 5 cl water
- 1 clove garlic
- The day before, soak the chickpeas for 1 night in a large amount of water.
- Install the Cook Processor cutter / grater kit with the grating disc. Peel the beets and finely grate them with the food processor.
- Drain and rinse the chickpeas, place them in the Cook Processor bowl with the MultiBlade knife. Press the Pulse button twice for 3 seconds. Scrape the sides of the bowl and add the rest of the ingredients. Mix again until the preparation is homogeneous but remains a little lumpy.
- Pick up the dough using a tablespoon and form balls that you flatten slightly ¹. Fry a few minutes in an oil bath at 180°C / 350°F.
- Prepare the tahini sauce by mixing all the ingredients, adjust the seasoning if necessary. Serve with the hot falafels.