Beetroot Falafel With Macaroni & Cheese Filling & Flavoured Tahini
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Falafel is a very popular middle eastern food made with chickpeas and spices. It is usually served with a dip / sauce called Hummus. It has gained immense popularity in recent times due to its easy preparation and superb taste. As compared to other starchy fast foods, falafel is quite healthy and loaded with proteins & nutrition. In western countries it has started to become available as a common street food however in India, such easy availability is yet to catch up.
In this recipe I present a version created by me.
Beetroot Falafel with Macaroni & Cheese Filling & Flavoured Tahini.
My falafel recipe offers an extra health benefit and colour as it has beetroot in it. Also my falafel is stuffed in the middle with Macaroni and cheese filling. I have served it with a delicious Flavoured Tahini and sumptuous Salad.
This is vegetarian recipe and if the cheese is skipped to be used in filling, it can be served as a vegan dish too.
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Ingredients
- Chickpeas / Kabuli Chana 150 grams
- 2 small onions
- About 15 garlic cloves
- Coriander leaves 200 grams
- Freshly roasted & powdered cumin / jeera 1 tablespoon
- Coriander powder 1 tablespoon
- Black pepper corns 4 to 5
- Beetroot 1 small
- 2 bread slices or 2 tablespoons all purpose floor / bread crumbs
- 1 dried red chilly whole
- Sesame seeds 50 grams
- Extra Virgin olive oil 7 to 8 tablespoons
- Oil for frying
- Salt
- Any cheese of your choice 25 grams
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Instructions
- Soak the chickpeas in water for 12 to 14 hours.
- After soaking the chickpeas will turn comparatively softer and rise in size
- Clean and Roughly chop onions, beetroot, coriander leaves. De-Skin 5 to 6 garlic cloves. Keep black pepper corns, cumin powder, coriander powder, bread slices and juice of 1lemon ready.
- Put all the items in the previous step in a mixture and grind together. All ingredients should have mixed together
- For Macaroni filling, cook the pasta in salt water till all dente. Chop half a dried red chilly and 2 garlic cloves. Keep cheese ready.
- For preparing pasta filling, in a wok or a pan take 2 tablespoons of oil. I have used refined oil. When heated, add chopped garlic and red chillies. When slightly add the cooked Macaroni. Add salt to taste. Fry just a little and its ready.
- Keep the cheese ready along with the prepared pasta.
- For preparing Falafels, keep about 1/2 cup of oil in a pan for frying. Take a handful of falafel mixture in clean oiled palm. Add a spoonful of pasta & Cheese mixture in the middle
- Bind the mixture to form a nicely shaped and covered falafel. Ensure that the middle filling is not coming out.
- Carefully put the falafel into the hot oil for frying. Thoroughly fry till golden crisp & brown on both sides on medium flame.
- For the dip/ sauce I have chosen another great middle eastern dish and added my own choice of flavouring in it. For my Tahini, keep the roasted sesame seeds, coriander leaves, olive oil, dried red chillies and salt ready.
- Finely grind all the ingredients in last step into a fine paste along with a little water to format a dip like consistency
- For salad, finely slice the onions, chop fine juliens of beetroot, keep ready few coriander leaves and a slice of lemon.
- For the final presentation and plating, Serve 2 Falafels in a plate with one falafel sliced in the middle. Serve some salad & some Macaroni filling alongside. Put Tahini in dip bowl & add tablespoon of olive oil on top. Enjoy this sumptuous dish!
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