45 ml (3 tbsp.) of olive oil, separated
1 finely chopped onion
2 garlic cloves finely chopped
15 ml (1 tbsp.) of ground cumin
5 ml (1 teaspoon) of ground coriander
5 ml (1 teaspoon) of aleppo pepper powder
250 ml (1 cup) of Champêtre whole red beets
540 ml of chickpeas, drained and rinsed
30 ml (2 tbsp.) of lemon juice
65 ml (¼ cup) of chopped fresh parsley
65 ml (¼ cup) of chopped fresh cilantro
Salt (to taste)
60 to 90 ml (4 to 6 tbsp.) of roasted chickpea flour
50 ml (2 cups) of plain yogurt
30 ml (2 tbsp.) of olive oil
15 ml (1 tbsp.) of harissa spice blend
3 ml (½ tsp.) of aleppo pepper powder (optional)
15 ml (1 tbsp.) of tahini
- In a pot, cook the onion in 1 Tbsp. of olive oil over medium heat until it turns transparent. Add garlic, spices and salt to taste. Cook for 2 minutes and stir frequently. Reserve.
- Grate the beets.
- In a food processor, combine the grated beets and the onion and spice mixture. Reduce to a puree (not smooth). Reserve in a bowl.
- In the food processor, combine the chickpeas, the rest of olive oil (2 tbsp.), lemon juice and herbs. Grind until you obtain a smooth puree.
- Add the chickpea puree to the beet mixture and mix with a spoon. Salt to taste.
- Add a spoonful at a time of the chickpea flour until you get a smooth, firm texture.
- Cover the bowl with a clean cloth and put in the fridge for at least 1 hour.
- Preheat the oven to 400 ° F.
- Place parchment paper on a baking sheet.
- Form about 15-30 ml (1 to 2 tbsp) balls.
- Bake 35 to 40 minutes or until just starting to crackle outside.
- Combine the ingredients for the sauce in a bowl.
- Serve the falafels hot with the yogurt sauce.