Beetroot Falafel with Bean-Lemon Cream by @andiverwuerzt

1h

12 servings

🫘

250 g

Chickpeas

🫜

180 g

Beetroot

🧄

4 cloves

Garlic

🧅

40 g

Red onion

🌿

20 g

Parsley

🌿

20 g

Coriander

🌱

15 g + 2 tsp

Tahini

🍋

3 tbsp

Lemon juice

🍋

1 tsp

Lemon zest

🫙

2 tsp

Cumin

🌿

1 tsp

Dried coriander

🧂

1 tsp

Salt

🌶️

0.5 tsp

Chili flakes

🫘

1.5 tbsp

Chickpea flour

🫘

250 g

White beans

🫘

2 tbsp

Aquafaba

🫒

2 tbsp

Olive oil

⚫

Pepper

🧊

15 g

Ice cube

🫗

Oil

  1. Drain
    • Chickpeas

    Make sure the chickpeas are quite dry so the mixture is not too moist afterward: drain well and pat dry, or optionally roast them for a few minutes in the oven at about 200°C top and bottom heat.

  2. Grate
    • Beetroot

    Grate the beetroot and then squeeze it out well.

  3. Pulse
    • Garlic
    • Red onion
    • Parsley

    Pulse the garlic, onion and fresh herbs briefly in a stand mixer to chop them coarsely, not mushy.

  4. Add
    • Chickpeas
    • Beetroot
    • Garlic

    Add all the other ingredients except the flour, then pulse again until the mixture is a cohesive but slightly crumbly mass.

  5. Put

    Put the mixture in the refrigerator for 30 minutes.

  6. Add
    • Chickpea flour

    If the mixture is still quite moist afterward, add a little flour.

  7. Shape

    Shape the mixture into 12 falafel or patties and place them on a baking tray.

  8. Brush
    • Oil

    Optionally brush with a little oil beforehand so they get crispier.

  9. Bake

    Bake at 180°C fan oven for 25-30 minutes, turning them over partway through.

  10. Blend
    • White beans
    • Lemon juice
    • Beetroot

    For the dip, simply blend all the ingredients in a stand mixer until creamy.

Beetroot Falafel with Bean-Lemon Cream by @andiverwuerzt

1h

12 servings

🫘

250 g

Chickpeas

🫜

180 g

Beetroot

🧄

4 cloves

Garlic

🧅

40 g

Red onion

🌿

20 g

Parsley

🌿

20 g

Coriander

🌱

15 g + 2 tsp

Tahini

🍋

3 tbsp

Lemon juice

🍋

1 tsp

Lemon zest

🫙

2 tsp

Cumin

🌿

1 tsp

Dried coriander

🧂

1 tsp

Salt

🌶️

0.5 tsp

Chili flakes

🫘

1.5 tbsp

Chickpea flour

🫘

250 g

White beans

🫘

2 tbsp

Aquafaba

🫒

2 tbsp

Olive oil

⚫

Pepper

🧊

15 g

Ice cube

🫗

Oil

Preparation Steps

  1. Step 1/10

    Make sure the chickpeas are quite dry so the mixture is not too moist afterward: drain well and pat dry, or optionally roast them for a few minutes in the oven at about 200°C top and bottom heat.

    🫘Chickpeas

  2. Step 2/10

    Grate the beetroot and then squeeze it out well.

    🫜Beetroot
    🧀Grater

  3. Step 3/10

    Pulse the garlic, onion and fresh herbs briefly in a stand mixer to chop them coarsely, not mushy.

    🧄Garlic
    🧅Red onion
    🌿Parsley
    🌿Coriander

  4. Step 4/10

    Add all the other ingredients except the flour, then pulse again until the mixture is a cohesive but slightly crumbly mass.

    🫘Chickpeas
    🫜Beetroot
    🧄Garlic
    🧅Red onion
    🌿Parsley
    🌿Coriander
    🌱Tahini
    🍋Lemon juice
    🍋Lemon zest
    🫙Cumin
    🌿Dried coriander
    🧂Salt
    🌶️Chili flakes

  5. Step 5/10

    Put the mixture in the refrigerator for 30 minutes.

  6. Step 6/10

    If the mixture is still quite moist afterward, add a little flour.

    🫘Chickpea flour

  7. Step 7/10

    Shape the mixture into 12 falafel or patties and place them on a baking tray.

    🍳Baking tray

  8. Step 8/10

    Optionally brush with a little oil beforehand so they get crispier.

    🫗Oil
    🖌️Brush

  9. Step 9/10

    Bake at 180°C fan oven for 25-30 minutes, turning them over partway through.

    🍳Baking tray

  10. Step 10/10

    For the dip, simply blend all the ingredients in a stand mixer until creamy.

    🫘White beans
    🫘Aquafaba
    🍋Lemon juice
    🫒Olive oil
    🧄Garlic
    🌱Tahini
    🧂Salt
    ⚫Pepper
    🧊Ice cube

Composition

Ingredients

Types

Legumes, Vegetables, Herbs, Condiments, Seeds, Fruits, Spices, Flour, Oils, Water

Ingredients

Chickpeas, Beetroot, Garlic, Red onion, Parsley, Coriander, Tahini, Lemon juice, Lemon zest, Cumin, Dried coriander, Salt, Chili flakes, Chickpea flour, White beans, Aquafaba, Olive oil, Pepper, Ice cube, Oil

Notes

Chickpeas (drained weight), Beetroot (1-2 beetroots, peeled), Garlic (for the dip), Red onion (1/2 onion, peeled), Parsley (fresh), Coriander (fresh), Tahini (for the dip), Cumin (ground), Salt (for the falafel mix), Chickpea flour (optional, or other flour, 1-2 tbsp, add only if mixture is too wet), White beans (drained weight, for the dip), Aquafaba (from the white beans), Olive oil (for the dip), Pepper (for the dip), Ice cube (or ice-cold water, for the dip)

Allergens

Sesame

Dietetics

Dietary regimen

Low-Calorie, Halal, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

95 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 12g, Fat: 3.5g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 230mg, Potassium: 180mg, Iron: 1mg, Magnesium: 15mg, Calcium: 25mg

Vitamins

Vitamin C: 4mg, Folate: 35mcg, Vitamin K: 10mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Grater, Baking tray, Brush, Bowl

Appliances

Oven, Stand mixer, Refrigerator

Type

Type

Type Of Dish

Dip, Main Course, Snack

Occasions

Autumn, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@andiverwuerzt

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

Germany, Europe

Various

Aspect

Texture

Crunchy, Tender, Creamy

Flavors

Earthy, Garlicky, Zesty, Tangy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Baked falafel : 3-4 days (in an airtight container,refrigerated), Baked falafel : 2 months (frozen,in an airtight container or freezer bag,reheat in oven or air fryer), Bean-lemon cream dip : 3-4 days (in an airtight container,refrigerated)