Ingredients:

• 1 cup – chickpeas, canned
• 1 – beetroot, grated
• 4 – Garlic pods, finely minced
• 2 stalk – Coriander leaves
• 1/2 tsp – paprika powder
• 1/2 tsp – Cumin seeds
• 1/2 – onion, finely chopped
• 1 tbsp – flour
• Salt – as required
• Oil – for frying

Method:

1. If you are using canned chickpeas, boil them for 5 to 10 minutes.
2. If it is dried chickpeas, soak overnight, then cook up to 4 whistles in a pressure cooker.
3. Drain the water completely.
4. Add all the ingredients other than oil and beetroot.
5. Blend it in a blender, into a smooth paste.
6. Then add the grated beetroot and mix well.
7. Heat enough oil in a pan, for shallow frying. When the oil becomes hot, add small size balls in the oil and fry until golden all around.
8. Serve the falafels warm with mint yogurt or ketchup.
9. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz