- 300g beetroot, peeled and grated
- 1 ½ cup white chickpeas
- ¼ cup breadcrumbs
- 1 tsp Ginger, grated
- 1 tsp Paprika powder
- 1 tsp olive oil
- 2 tbsp Parsley leaves
- ½ tsp Cumin powder
- 3 tbsp Sesame seeds
- 2 tbsp mint leaves
- Salt, (to taste)
- Olive oil, as needed
- 2 scoops Double Shot
- Chopped spring onion
- Tomatoes, finely diced
- 2 tsp cumin
- 1 tbsp kosher salt
- 3-4 lemons juiced
- ¾ - 1 cup bulghur soaked
- 5-6 tbsp quality olive oil
- 1 bunch parsley, chopped
- 1 handful mint, chopped
- ¼ cup Tahini
- 3 tbsp water, more if needed
- 2 tbsp lemon juice
- 1 tsp sesame oil
- 1 Garlic clove
- 1 tbsp maple syrup
- 2 tbsp olive oil
In a blender add beetroot, boiled or canned chickpeas, ginger, paprika, parsley, cumin, sesame seeds, mint and some olive oil and blend and Double Shot all together.
Put beetroot mixture aside, make sure the consistency is as smooth as is possible.
Incorporate the bread crumbs into the beetroot mixture and leave for around 10 minutes.
Roll Falafel mixture into golf sized balls, flatten them slightly.
In a pan, heat some oil to fry the falafel.
Allow the beetroot falafel to cook, assuring each side is golden in colour. Place 2-3 in one pan at a time.
Remove from pan and rest on paper towel so excess oil can drain.
Serve with salad, or in a Pita – however desired.
Soak bulghur in hot water for 10-15 minutes and drain.
Combine bulghur, olive oil, lemon, cumin, and salt and let stand for 20-30 mins.
Chop all other vegetables.
Add remaining ingredients and mix.
Serve sprinkled with more fresh mint.
In a small bowl whisk, all ingredients together.
If consistency is not runny enough add more water until it is drizzleable.