Beetroot Hummus and Sesame Falafel
Bright pink beetroot hummus topped with crunchy sesame-crusted traditional falafel.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Dried chickpeas, soaked overnight
- 2 medium Fresh beetroot, boiled and peeled
- 1/2 cup Tahini paste
- 4 tablespoons Lemon juice
- 4 cloves Garlic cloves
- 1 cup Fresh parsley and cilantro mix
- 2 teaspoons Ground cumin
- 1/4 cup Sesame seeds
- 1/2 teaspoon Baking soda
- 1/3 cup Olive oil
- 2 cups Vegetable oil for frying
- 1 teaspoon Salt
Instructions
- 1
Prepare the hummus by blending one cup of cooked chickpeas, the boiled beetroot, half the tahini, half the lemon juice, two garlic cloves, and olive oil until silky smooth.
- 2
For the falafel, pulse the remaining soaked (raw) chickpeas in a food processor with the herbs, remaining garlic, cumin, and salt until it reaches a coarse sand texture.
- 3
Stir the baking soda into the falafel mixture and let it rest for 15 minutes to ensure a light, fluffy interior.
- 4
Form the falafel mixture into small balls or patties, then press one side firmly into the sesame seeds to coat.
- 5
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the falafel in batches until deep golden brown and crispy.
- 6
Spread a thick layer of the vibrant pink beetroot hummus onto a serving platter or individual plates.
- 7
Place the hot sesame-crusted falafel directly on top of the hummus swirl.
- 8
Garnish with a drizzle of olive oil and a sprinkle of fresh herbs before serving warm.
Ratings & Reviews
No ratings yet
