This beautiful red beet falafel is oven-baked and served with yogurt mint sauce for dipping.
- Use paper towels to pat dry chickpeas and remove as much moisture as you can. Your falafel will be crispy from the outside and soft but not mushy on the inside.
- Wear rubber or disposable gloves when handling the beets. They will stain your hands! If that happens, rub your hands with fresh-squeezed lemon juice over your sink. Rinse and repeat. You can also try rubbing your hands with a teaspoon of salt. Rinse your hands with warm water to remove the salt and stains.
- You can add chopped fresh parsley and cilantro to the falafel mixture. Herb tender stems hide the most flavor, so make sure to include them too.
- If you like spicy food, add some red pepper flakes to the falafel mixture.
Egg Substitute for binding:
Liquid from chickpeas/garbanzo beans. Use 3 tablespoons of this starchy bean water to replace each egg. If you’re using it as a binder, whip it slightly until foamy. Any residual bean flavor will disappear once it’s cooked, so it can be used for sweet or savory recipes.
Flax egg -
For each egg, mix together 1 tablespoon ground flax seed with 3 tablespoons warm water. Let the mixture stand for a few minutes to thicken before using. If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.
If you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed.