Beetroot Falafel

Ingredients

• 200 g chickpeas
• 2 beetroot bulbs
• 2 Garlic cloves
• 50 g cashew nuts
• 30 g chopped pistachios
• 2 Eggs
• 0.5 tsp cumin seeds
• 1 tsp ground cumin
• Salt
• Pepper
• 4 sprigs Mint
• 300 g Greek yogurt
• 3 tbsp olive oil
• 5 g black sesame (1 tsp)
• ground coriander

Instructions

1. 1.

   Soak chickpeas overnight or for 12 hours in a pot with plenty of water. Drain, rinse, cover with fresh water and bring to a boil. Simmer covered over low heat for about 50 minutes until tender. Then drain, let rest, and pat dry with paper towels.

2. 2.

   Meanwhile peel the beetroot and dice finely. Peel the garlic and mince.

3. 3.

   Puree chickpeas, beetroot, garlic, cashews, and pistachios in a hand blender. Fold in eggs. Season the mixture with cumin, salt, and pepper. With damp hands form small balls from the chickpea mixture.

4. 4.

   Place the falafel on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 30 minutes.

5. 5.

   While the falafel bakes, wash the mint, pat dry, and cut the leaves into fine strips. Place yogurt in a bowl, sprinkle with mint strips, drizzle with olive oil, and top with black sesame and ground coriander before serving alongside the falafel.