Beet Falafel Recipe

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Team: The Hot Stuff

Host School: Stockbridge Central School

Age Group: Middle School

Ingredients

Falafel:

  • 2 Small Beets    
  • 1 Tablespoon Whole Cumin Seeds
  • ½ Medium sized Onion                   
  • 2 Teaspoons Garlic Powder
  • ½ Cup Fresh Parsley  
  • ½ Teaspoon Ground Cinnamon
  • 2 Stems Fresh Oregano                 
  • ½ Teaspoon Ground Clove
  • ¼ Cup Fresh Cilantro        
  • ½ Teaspoon Ground Coriander Seed
  • ½ Cup Dried Chickpeas                
  • ½ Teaspoon Black Pepper
  • ½ Cup Plain Breadcrumbs        
  • 3 Cloves of Garlic
  • 1 Whole Egg         
  • ½ Teaspoon Salt
  • 1 Cup Canola or Grapeseed Oil

Sauce:

  • 1 cup sour cream       
  • ½ Cup Parsley
  • ½ teaspoon
  • Half of a lemon juiced and zested        
  • 1 small cucumber
  • 1 teaspoon Red Pepper Flakes

Preparation Instructions

  1. Take Chickpeas and completely cover with water in a container overnight the day before.
  2. Peel beets, dice the onion and garlic.
  3. Saute the diced onion and garlic with all of the spices until the onions slightly brown and the spices become fragrant.
  4. Put the peeled beets, parsley, oregano, cilantro, the egg, breadcrumbs salt, and pepper into a food processor with the sauted onions, garlic and spices.
  5. Process until all of the ingredients are well incorporated but the mixture still coarse in texture.
  6. Heat ½ inch of oil in a saute pan over a medium high heat.
  7. Take a spoon or clean hands and form the mixture into 1 inch sized balls, and gently place them into the hot oil, being careful not to splash the oil.
  8. Cook until browned on the outside.