Recipe of the Week – Beetroot Falafel
Our Head Chef JB’s recipe for beetroot falafels are a favourite at GROW HQ and really simple to put together (which can’t often be said for some beetroot ‘burger’ recipes). Dry-frying the spices is the key to the amazing flavour. We use a gluten free flour to make them, well, gluten free - and since they don’t use any egg or cheese to bind, they are also vegan. You could also bake them if you don’t like the idea of frying. Serve with a yoghurt dip. Serves 4-6.
Toast the sesame and cumin seeds in a small dry frying pan on a medium heat for 2 minutes, add the oil and let cool. Massage the grated beetroot with the salt for 2 minutes until you feel the beetroot soften under your fingers.
Incorporate the spiced oil, then the flour and the chopped fennel leaves. Shape the falafel, roll them in the remaining gluten free flour and deep fry in hot oil at 150 degrees C for a few minutes until crispy. To make the yoghurt dip, peel a clove of garlic and chop a small bunch of fresh parsley – add to 100g of full fat natural yoghurt.
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