Name: Beetroot falafel burgers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 1 chickpeas; 2 flour; 1 red onion finely chopped; 139 g beetroot; 50 ml coriander seeds, whole; 2 tsp coriander ground; 1 tsp cumin ground; 1 - 2 tsp chillies ground; 2 tsp fresh chillies finely chopped; 5 ml fresh chillies 573; sea salt and freshly ground black pepper to taste

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Ingredients (11)

1	chickpeas
2	flour
1	red onion — finely chopped
139 g	beetroot
50 ml	coriander — seeds, whole
2 tsp	coriander — ground
1 tsp	cumin — ground
1 - 2 tsp	chillies — ground
2 tsp	fresh chillies — finely chopped
5 ml	fresh chillies — 573
	sea salt and freshly ground black pepper — to taste

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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.