# Components:
→ Vegetables and Legumes
01 - 1 cup cooked beetroot, peeled and roughly chopped
02 - 1½ cups cooked chickpeas, drained and rinsed
03 - ½ small red onion, roughly chopped
04 - 2 garlic cloves
05 - ½ cup fresh parsley, chopped
06 - ¼ cup fresh cilantro, chopped
→ Dry Ingredients and Binders
07 - ⅓ cup chickpea flour
08 - 2 tbsp rolled oats
09 - 1 tsp baking powder
→ Spices and Seasonings
10 - 1½ tsp ground cumin
11 - 1 tsp ground coriander
12 - ½ tsp smoked paprika
13 - ½ tsp ground black pepper
14 - 1 tsp sea salt
15 - Pinch of cayenne pepper (optional)
→ For Frying or Baking
16 - Vegetable oil, for frying
17 - Olive oil spray, for baking
# Directions:
01 - Process the cooked beetroot, chickpeas, red onion, garlic, fresh parsley, and cilantro in a food processor until finely chopped, avoiding a pureed consistency.
02 - Add the chickpea flour, rolled oats, baking powder, ground cumin, ground coriander, smoked paprika, black pepper, sea salt, and cayenne pepper (if using) to the food processor. Pulse until the mixture coherently binds when pressed; aim for a slightly coarse texture, not over-processed.
03 - Transfer the falafel mixture to a bowl, cover, and refrigerate for 20 minutes to allow it to firm.
04 - Using lightly dampened hands, shape the mixture into small balls, approximately 1.5 inches in diameter, yielding 16-18 pieces.
05 - For frying: Heat 1 inch of vegetable oil in a deep skillet over medium heat. Fry the falafel balls in batches for 3-4 minutes, turning occasionally, until they achieve a deep golden-brown and crispy exterior. Drain on paper towels. For baking: Preheat your oven to 400°F (200°C). Arrange the falafel balls on a baking sheet lined with parchment paper, lightly spray with olive oil, and bake for 20-25 minutes, flipping halfway through, until crisp.
06 - Serve the falafel hot, accompanied by tahini sauce, incorporated into pita bread, or as a topping for salads.
