Red Beet Falafel

Last night we were at a cooking class with Chef Paul Cecconi. This is one of the treats you can make and serve at your Christmas/New Year’s parties. Warning: It has a bit of a bite.

 

  • 2 cups dried chickpeas
  • 1 onion, diced
  • 1 medium beet, grated
  • 4 tbsp. parsley, chopped
  • 4 tbsp. cilantro, chopped
  • 2 tsp. salt
  • 1¬† 1/2 tsp. red chili flakes
  • 8 cloves of garlic (yes, really)
  • 2 tsp. cumin
  • 2 tsp. baking powder
  • 1/2 cup flour

Soak the chickpeas overnight. This is the only step that takes time.

Next day, drain the chickpeas and rinse off. Put the chickpeas in a food processor along with all the ingredients except the baking powder and flour, and puree until well blended, but not to the puree state. You do want some texture.

Sprinkle in the flour and baking powder and pulse only to mix. Remove from the bowl and cover with plastic wrap and let sit for a few hours. Pour a coffee, sit and relax and get ready to make the golf ball sized balls for deep frying.

Roll these into balls, lightly squeezing to ensure any excess moisture is removed but not to the point where it is too dry. Carefully immerse in a pot of oil (temperature should be 350 degrees) until you get a nice golden colour and turn them over to cook the other side. This takes a few minutes each side. You can judge by the colour. If in doubt, remove one and break it open to check for doneness.

Remove from the oil, drain on a paper towel.

For the sauce, make some homemade cranberry sauce (simply cook the fresh cranberries until they burst and have thickened up. Grate some fresh ginger and mix together in a bowl of plain yogurt to blend. (taste to ensure the flavours are perfect).

These are really a great party food.

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