| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 8g | 1g | 40g |
| sugars | fibre | protein | salt |
| 7g | 9g | 12g | 0.5g |
Why I Love Egyptian Beetroot and Black Bean Falafel
I have always been a big fan of stepping out of my comfort zone and this Beetroot and Black Bean Falafel recipe is an absolute testament to that. Embracing global cuisine and inviting flavors of the world into my Southern kitchen is an adventure that I truly enjoy. This lovely Egyptian dish is a delightful departure from the good old comfort food that I’ve grown up with. It’s a vibrant and wholesome dish that is reminiscent of my culinary journey to North Africa.
The Inspiration
This Beetroot and Black Bean Falafel recipe was inspired by the renowned Egyptian chef, Yotam Ottolenghi, whose work I greatly admire (yotam ottolenghi). His approach to vegetarian cuisine is nothing short of revolutionary. I wanted to bring a breath of his culinary philosophy into my own space by integrating his flair into my Southern recipes.
A Worldly Affair in a Southern Kitchen
While I carry a deep affection for Southern classics like biscuits and fried chicken, I also love exploring global cuisines. This falafel dish, boasting bold beetroot color and the hearty addition of black beans, brings a Middle Eastern charm right into my Southern kitchen.
With each bite, there’s a sense of warmth and satisfaction, mingling with the subtly crunchy texture of deep-fried falafel. It reminds me a little of Southern hush puppies, but with a twist. The fresh herbs and spices bring forth a tapestry of flavors that are a whole new experience for the palate.
Perfect Pairings
And what I love most about this dish is how flexible it is! Serve it up in a warm pita with fresh vegetables and tahini sauce, or on a bed of fruity couscous for a heartier meal. It’s also a brilliant addition to a mezze platter. I find that fresh, crisp white wines or even a classic mint julep drink pairs beautifully, bringing out the zestiness of the falafel, making it an even more delightful dining experience.
What You’ll Need
- 2 medium-sized beetroot, roughly chopped
- 2 cups black beans
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 bunch fresh parsley, roughly chopped
- 1 bunch fresh cilantro, roughly chopped
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Vegetable oil for deep frying
Method
Step One
Start by preparing your beetroot. Peel and roughly chop the beetroot and set it aside for later use.
Step Two
Take a large bowl and add in your black beans. Give them a quick rinse under cold water before adding them to the bowl.
Step Three
Next, finely chop the onion and mince the garlic. Add these ingredients to the bowl with the beans.
Step Four
Add your spices to the bowl — the ground cumin, ground coriander, and chili powder. Stir all the ingredients together until they’re well combined.
Step Five
Next, roughly chop the fresh parsley and cilantro. It’s important to use fresh herbs as they’ll give your falafel a softer, fresher flavor. Add these to your mixture.
Step Six
Now, it’s time to add your flour. This will help bind all of the ingredients together. Stir everything to combine, and season with salt and pepper to taste.
Step Seven
Next, heat the olive oil in a large frying pan over medium heat. Form your mixture into small balls and flatten them slightly with your hands.
Step Eight
Finally, cook the falafels in the heated oil for about 5 minutes on each side, or until they’re golden brown and crispy. Be sure to flip them halfway during cooking so that they brown equally on both sides.
Step Nine
Once your falafels are nicely cooked, remove them from the pan and let them cool slightly before serving. Now you’re ready to enjoy your Beetroot and Black Bean Falafel!
