Ingredients

• 1 cup - chickpeas, canned
• 1 - beetroot, grated
• 4 - garlic pods, finely minced
• 2 stalk - coriander leaves
• 1/2 tsp - paprika powder
• 1/2 tsp - cumin seeds
• 1/2 - onion, finely chopped
• 1 tbsp - flour
• Salt - as required
• Oil - for frying

How to Make Beet Falafel Lollies

• If you are using canned chickpeas, boil them for 5 to 10 minutes.
• If it is dried chickpeas, soak overnight, then cook up to 4 whistles in a pressure cooker.
• Drain the water completely.
• Add all the ingredients other than oil and beetroot.
• Blend it in a blender, into a smooth paste.
• Then add the grated beetroot and mix well.
• Heat enough oil in a pan, for shallow frying. When the oil becomes hot, add small size balls in the oil and fry until golden all around.
• Serve the falafels warm with mint yogurt or ketchup.
• Recipe courtesy: Taste of Pearl City