Beetroot falafel burgers

These are incredibly healthy and very low in calories.
 
baby beetroot

Recipe from: 28 February 2013
Preparation time: 20 min
Cooking time: 15 min
 
 

Ingredients

 
  • 1
    can
    chickpeas
  • 2
    Tbs
    flour
  • 1
    red onion - finely chopped
  • 139
    g
    beetroot - diced
  • 50
    ml
    whole coriander
  • 2
    tsp
    ground coriander
  • 1
    tsp
    ground cumin
  • 1 - 2
    tsp
    ground chilli
  • 2
    tsp
    finely chopped fresh chilli
  • 5
    ml
    olive oil
  • Salt and pepper - to taste
Servings: Change Serving
 
 

Method

 
Gently fry the chopped garlic and red onion in the olive oil until translucent.

Add the ground chili, cumin and coriander to the pan and roast the spices for about 1 minute.

Drain the chickpeas and place into a food processor together with the flour, fresh coriander, ground cumin and coriander, chopped chili, salt and pepper. Pulse about 4 times – so that the mixture is not quite a paste. Blitz to a smooth paste if you prefer. Check for seasoning and fold in the diced beetroot.

Divide the mixture into 4 equal parts.  Roll each quarter into a ball and flatten with your hand to form a nicely shaped patty. Fry in a non-stick pan until cooked through.

Reprinted with permission of Janice Tripepi. To see more recipes, click here.


 

Read more on: recipe  |  sauté  |  vegetables  |  healthy  |  vegetarian
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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