Rainbow Falafel Balls
(Published: )
Falafels may not seem like something you need to be making at home, but these delicious little balls will find there way into everything. Flatten them and top with a poached egg for a twist on the benny, throw a handful in a salad, or go traditional and serve in a pita. We've amped up the flavour, nutrition, and cuteness by mixing in beet juice, turmeric, or spinach to make this rainbow version.
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2 people |
Ingredients:
- 1 398ml can chickpeas, drained
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup beet juice or shredded beets
- 1/2 cup chopped spinach
- 2 tsp turmeric
- coconut oil for frying
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Directions:
- Mix chickpeas, onion, and garlic, cumin, and salt in a big bowl. Mash together and empty into a blender or food processor.
- Blend on pulse until the mixture is combined. Some lumps are ok.
- Divide the mixture evenly into three bowls. Add spinach to one, beet to another, and turmeric to the third and work though until each bowl has an even mixture .
- Form mixtures into small balls - roughly the size of a ping pong ball.
- Fry in about 2 inches coconut oil in a deep pan until they brown.
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