Beetroot falafel burgers

Recipe from: 28 February 2013
baby beetroot

Ingredients 11
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 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
 

Method

00:20
 
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
 

NEXT ON FOOD24X

Spicy fig and plum chutney

2016-12-07 13:18
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.