Falafel is a Middleastern fritters made with chickpeas is well known among foodies. Middleastern foods like pitta breads, kebabs, hummus... are becoming very popular around the world and there is no exception for these falafels.
Once we invited a Arab friend to our home and I made lentil fritters( parpu vadai) made with Chana dhal, he had that and immediately said, huh this is something similar to our falafel. Off course falafels are most more soft texture compared to vadai, still they are spicy and really good.
In this falafel I have made a tiny little change to the traditional one , I added beetroot, after all we bloggers always like to give a twist to the traditional one, don't we :-)
Chickpeas- 1 cup( canned), If using dried, soak them overnight and cook them until it's soft
Beetroot- 1 grated
Garlic pods- 4 finely minced
Coriander leaves- 2 stalk
Paprika powder- 1/2 tsp
Cumin seeds- 1/2 tsp
Onion- 1/2 finely chopped
Flour- 1 tbsp
Salt as required
Oil for frying
If using a canned chickpeas, boil them for 5 to 10 minutes, if it's dried and soaked overnight, then cook up to 4 whistles in a pressure cooker. Drain the water completely, add all the ingredients other than oil and beetroot. Blend it in a blender like a smooth paste. Then add the grated beetroot and mix well.
Heat the oil in a pan enough for shallow frying, when the oil gets heated, add small size balls in the oil and fry until golden all around.
Serve the falafels warm with mint yogurt or ketchup.
This recipe goes to Colour your Palate' A Visual Treat@ by Creative Sanyukta, CWF-lb, Chickpeas event hosted by Nithu bala originally started by Kiran, Kids delight- Finger Foods hosted by Srivalli and to Healing Foods- Beetroot hosted by Priya originally started by Siri.