Serve these brilliant red-purple falafel with yogurt sprinkled with black sesame seeds.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat 1 Tbs. of olive oil in a skillet and sauté the onion, cumin and allspice over medium heat for 3 to 4 minutes. Set aside in a bowl.
Cook the beets in plenty of water until three-quarters cooked (roughly 20 minutes). Drain, cool and peel the beets. Grate coarsely on a box grater (you might want to use rubber gloves to do this!).
In a medium nonstick pan, bring the milk to the boil, then reduce to a simmer. Little by little, whisk in the chickpea flour until you have a smooth paste. Keep the mixture moving to avoid lumps. Season, then add the remaining olive oil and cook over low heat for 8 minutes, stirring all the time with a wooden spoon. Like cream puff dough, as the mixture heats, it will come away from the sides of the pan and shape into a ball.
Cool the ball of paste, then mix in the sautéed onions, chickpeas, lemon juice and grated beets. Using your hands, mold the mixture into golf-ball-sized balls and arrange on a baking sheet. Refrigerate for a couple of hours.
In a large saucepan, heat 2 inches of oil to 350°F. Carefully place the falafel into the oil and cook for 3-4 minutes, until tinged golden brown. Remove with a slotted spoon and place on paper towels to drain.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?