Beet Falafel

• 90 g chickpeas (about 100 ml)
• 2 small red beets or 1 large
• 1/2 tsp salt
• 1 Tbsp chopped parsley
• 1/2 tsp cumin seeds, lightly ground
• 1/2 tsp fennel seeds, lightly ground
• to taste Pepper
• 3 Tbsp flour

1. Soak the chickpeas for at least 6 hours or overnight.
2. Drain before using.
3. Peel the beets and garlic.
4. Slice the beets and garlic.
5. Process in a food processor or blender with herbs and salt until finely ground up but not turned into a paste.
6. Remove the mixture to a bowl and mix in 3-4 Tablespoons flour until it stays together without falling apart when forming into round falafel.
7. Form into about 10-12 oblong falafel.
8. Heat about 1 inch oil in a heavy pot or frying pot until hot (about 350-360F if measuring temperature).
9. Fry falafel in batches.
10. Fry one side until lightly browned then turning over to fry other side.
11. It took about 3-4 minutes on each side for me.
12. When they are finished, set on a rack or paper towels to drain off extra oil.
13. Serve with yogurt sauce, lettuce, honey mustard, cheese or other favorite topping in pita bread, tortillas or lettuce wraps!

chickpeas, red beets, salt, parsley, cumin seeds, fennel seeds, pepper, flour

Taken from cookpad.com/us/recipes/246975-beet-falafel (may not work)