Beetroot and Mung Beans Falafel Patties
I am obsessed with beetroot these days, especially since I learned that they help to reduce inflammation through something called dietary nitrate via the nitric oxide pathway which helps to reduce vascular stiffness, enhance oxygen delivery to cells and tissues. Beetroots have even become an important part of sports nutrition and supplements!Here comes your good old Ceylan, working hard to add beetroot to recipes 🙂
Equipment
- 1 pot
- 1 pan
Ingredients
- 1 cup Mung beans, soaked an hour before cooking
- 1 small Beetroot, cleaned and peeled & chopped
- 2 tbsp Olive oil
- 5-7 tbsp Chickpea flour
- 1 Fresh ginger
- 1 tsp Digestive masala (or mix of cumin-coriander-fennel-cardamom seeds – grounded into powder)
- 1 cup Herbs, like parsley, mint, coriander, fresh green onion
- Pink salt
- ¼ cup Sesame seeds
- ½ Juice of lime
- 1 tbsp Ghee
Tahini-lemon sauce:
- ⅓ cup Tahini
- ½ Lme juice
- Pinch of salt and pepper
- ½ tsp Ginger grated
Instructions
- Drain and wash well the mung beans and add into a pot together with beetroots, add some salt and boil until they are cooked well. Drain the excess water.
- Add the herbs into a food processor and chop
- Add the mung beans with beetroots, spices, 5tbs of chickpea flour, ginger, lime, salt, olive oil and mix them well
- Check the consistency and if it is too loose add more chickpea flour, until it forms into a soft dough
- Meanwhile melt the ghee in a big pan
- Wet your hands and create mini patties, pressing into a flat shape and place in the pan to cook. Sprinkle sesame seeds and press with a spoon or your fingers so that they don not fall once cooked
- Turn and cook the other side
- Meanwhile, mix tahini, lime juice, salt-pepper, fresh ginger, pepper until it has a flowy consistency. If not add some warm water.
- Serve your patties warm, topped with tahini sauce
