Beetroot Falafel for the Thermomix®

Ingredients

• 200 g chickpeas
• 2 beetroot bulbs
• 2 Garlic cloves
• 50 g cashews
• 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, bring to a boil. Simmer covered over low heat for about 50 minutes until tender. Drain, let drain, and pat dry with kitchen paper.

2. 2.

   Peel beetroot and garlic, place in the mixing bowl and chop on speed 5 for 4 seconds.

3. 3.

   Add cashews, pistachios, and chickpeas and purée on speed 8 for 5 seconds. Add eggs and fold into the mixture on speed 4 for 5 seconds. Season with cumin, salt, and pepper. Roll small balls from the mixture.

4. 4.

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

5. 5.

   Empty the mixing bowl thoroughly. Wash and dry mint, set aside a few leaves, combine the remaining leaves with yogurt in the bowl and stir on speed 5 for 3 seconds. Transfer the mint dip to a small bowl, garnish with leftover mint, olive oil, coriander, and black sesame, and serve alongside the falafel.