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🍽️ Vegan beetroot falafel with curry dip

276 kcal · 30 min · 4 servings

Vegan beetroot falafel with curry dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and cut it in half.
  2. 2. Peel the garlic clove.
  3. 3. Wash the herbs and shake them dry.
  4. 4. Pluck the leaves off the herbs.
  5. 5. Drain the chickpeas and the beetroot in a sieve.
  6. 6. Put the onion halves, the garlic, and the herbs into the mixing container.
  7. 7. Chop the ingredients for 8 seconds on speed 8.
  8. 8. Push the mixture down with a spatula.
  9. 9. Add the beetroot.
  10. 10. Chop everything again for 5 seconds on speed 8.
  11. 11. Push the mixture down again with the spatula.
  12. 12. Add the chickpeas, baking powder, cumin, chili, and 1 teaspoon of salt.
  13. 13. Chop the mixture for 15 seconds on speed 4.
  14. 14. Push the mixture down again with the spatula.
  15. 15. Add the flour.
  16. 16. Mix everything for another 15 seconds on speed 4.
  17. 17. Heat oil in a pot on high heat.
  18. 18. Form about 20 small balls from the mixture using two spoons or your hands.
  19. 19. Fry the falafel one by one for about 4 to 5 minutes until crispy.
  20. 20. Place the finished falafel on a plate lined with kitchen paper.
  21. 21. Let the excess oil drain off.
  22. 22. Cut the lemon in half.
  23. 23. Squeeze the juice from the lemon.
  24. 24. Wash the apple.
  25. 25. Quarter the apple and remove the core.
  26. 26. Put the apple pieces into the mixing container.
  27. 27. Chop the apple for 8 seconds on speed 6.
  28. 28. Add the soy yogurt and the curry powder.
  29. 29. Add 2 tablespoons of lemon juice.
  30. 30. Whisk the dip ingredients for 10 seconds on speed 2.
  31. 31. Season the dip to taste with salt and pepper.
  32. 32. Serve the falafel with the curry dip.

Nutrition per serving