Roasted Beet Falafel

Details

Yields: 5 servings

Ingredients

  • ⅓ cup dried chickpeas, rinsed
  • ½ tbsp olive oil
  • 3 garlic cloves
  • 1 tsp ground coriander
  • ½ teaspoon kosher salt, plus more for seasoning
  • 3 small beets (about 8 oz), scrubbed and trimmed
  • ¼ cup panko
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated onion
  • ½ cup vegetable oil, more as needed

Directions

  1. Place the chickpeas in a large bowl and cover with cold water by 2 to 3 inches. Cover and soak at room temperature for at least 8 hours, or up to 24. Drain, rinse, and carefully dry the chickpeas.
  2. Heat the oven to 400 F. Place the beets on a piece of foil and drizzle with olive oil. Wrap the beets in the foil and place in a small roasting pan or on a baking sheet.
  3. Roast the beets until a knife can easily pierce through, about 40 to 60 minutes depending on the size of your beets. Cool for 10 minutes, then rub the skins off with a kitchen towel and roughly chop.
  4. Add the beets into the bowl of a food processor along with the chickpeas, panko, garlic, cumin, coriander, onion powder, and salt. Process until the beets and chickpeas are finely minced, scraping down the sides as necessary.
  5. Grab a heaping tablespoon of the mixture and form it into a patty.
  6. Heat ½ cup oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the falafel to the skillet and shallow-fry in batches for 1-2 minutes on each side until browned. Remove to a paper-towel lined plate to drain.